Spicy Peanut Buckwheat Noodles

I recently spent time delving into Angelo Sosa’s cookbook, Flavor Exposed, which explores Asian flavors with a focus on nine profiles: sweet, salty, smoky, bitter, sour, umami, spicy, earthy, and nutty. Among recipes like Braised Short Ribs with Lemongrass Honey, and Sweet Tomato Soup with Curried Whipped Cream, I was drawn to the comparatively simple and straight-forward Spicy Peanut Butter Dressing, which Angelo recommended serving over buckwheat noodles, grilled chicken, or as a dipping sauce or salad dressing. I was happy to learn the sauce can be stored in an airtight container for up to a month—making the possibilities truly endless. For its debut, I served the sauce over buckwheat noodles, topped with slices of Asian pear and chopped herbs. It was a simple, yet flavorful and texturally interesting meal.

Spicy Peanut Buckwheat Noodles with Asian Pear and Herbs  (inspired by Angelo Sosa’s Flavor Exposed; serves 6-8)

3 cups peanuts, chopped
2 tablespoons grapeseed oil
2 red Thai chiles, chopped
1 tablespoon grated ginger
1 tablespoon chopped garlic
3 cups coconut milk
3 tablespoons fish sauce
1 teaspoon kosher salt
2 tablespoons fresh lime juice
2 x 10 ounce packages (6 bundles) buckwheat noodles
2 Asian pears, sliced
Assorted fresh herbs

Toast the peanuts in a large saucepan over medium-high heat for two minutes or until fragrant. Add the oil, chiles, ginger, and garlic, and cook for another two minutes, or until the garlic just begins to brown. Pour the coconut milk into the pan. Stirring frequently, reduce the milk by about a third. Add the fish sauce and salt and cook for two minutes. Remove the pan from the heat and add lime juice.

Meanwhile, prepare a large pot of boiling water. Scatter buckwheat noodles into boiling water and cook for 4-5 minutes on high heat. Strain noodles into a colander and rinse well under cold running water. Drain well.

Spoon the spicy peanut sauce over the buckwheat noodles. Add slices of Asian pear and roughly chopped assorted herbs before serving.

Category: Kristin's Kitchen Comment »

Leave a Reply

Back to top