Ingredients:
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Directions:
Bring a large pot of water to a boil. Salt water and cook noodles to al dente.
Meanwhile, in a small pot, warm the peanut butter to loosen it then whisk in soy sauce, cider, vinegar, stock, garlic and ginger. Allow sauce to bubble and gently reduce while pasta cooks. Remove from heat and add sesame oil and sriracha to taste.
Drain noodles and add them back to the warm pot. Add sauce and toss with tongs to coat.
Transfer noodles to serving dish and top with scallions and nuts. |
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