There's something about Asian noodle dishes that make them incredibly addictive. They're great hot or cold, and easy to make at home, which is important to me because I live in the boonies, about 30 miles from my favorite Asian restaurant. I store an arsenal of basic Asian ingredients in my pantry, so slapping this together is no effort at all. And if you don't have Asian noodles around, chances are you've got a box of pasta, which works just as well.
Next time you've got a bunch of people coming over to watch some football, cook a batch a few hours beforehand and let it come to room temperature. It's great with anything, especially ribs. Grab a bag of frozen egg rolls or some potstickers, and you've got great munchies for the game.
To make this recipe gluten-free, I use GF pasta...and you can find gluten-free hoisin sauce in the Asian food section of most supermarkets.
4 tablespoons creamy peanut butter
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon Chinese chili garlic sauce (or more, if you like it spicy!)
16 oz. package Chinese noodles or pasta
Combine the peanut butter, hoisin sauce, sesame oil, and chili garlic sauce in a bowl. Set it aside. I keep my peanut butter in the fridge once the jar is open, so sometimes it's a bit thick. So I just zap it in the microwave for about 10 seconds to soften it up.
Boil the noodles or pasta until al dente. Drain it and place it in a large bowl.
Mix the noodles with the sauce.