bgsk noodles

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Noodles with BGSK Peanut Sauce

From the book In the Small Kitchen by and
Serves 4
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours


This is among our most-requested dishes. We wouldn’t recommend eating this with your fingers, but you can make it part of a cocktail spread by serving the noodles in individual bowls or Chinese take-out containers with chopsticks in them.


1 Tbsp. diced peeled fresh ginger
1 garlic clove, coarsely chopped
¼ cup sugar
1 tsp. chile paste, Sriracha sauce, or ½ tsp. crushed red pepper flakes
½ cup smooth peanut butter, preferably natural
¼ cup soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
¼ tsp. salt (optional)
¾ lb. fresh udon noodles, spaghetti, or linguine
1 Tbsp. vegetable oil
1 bunch scallions, green parts only, chopped
1 cucumber, peeled, seeded, and julienned
1 Tbsp. sesame seeds, toasted


  1. Pulse the ginger, garlic, and sugar in a food processor or blender until the mixture resembles a paste. Add the chile paste, peanut butter, soy sauce, Worcestershire sauce, rice vinegar, and sesame oil. Process until smooth. Add ⅓ cup water, and pulse to combine. Taste, and add the salt if needed. Set the sauce aside for at least 1 hour to let the flavors meld, or refrigerate it overnight. (If the sauce thickens when you refrigerate it, just add a few tablespoons of boiling water to thin it.)
  2. When you’re ready to make the dish, bring a large pot of salted water to a boil. Cook the noodles, following the package directions. Then drain, rinse with cold water until chilled, and toss with the vegetable oil.
  3. In a large mixing bowl, toss the noodles with the peanut sauce. Serve in individual portions, topped with the scallions, cucumber, and toasted sesame seeds.


Culinate editor’s notes: Given the generous amount of sauce (more than a cup) this recipe makes — and given its fiery spiciness — you may wish to increase to amount of pasta called for, up to 1½ pounds. (The resulting noodle salad will thus feed 6 to 8 people.) Thin carrot matchsticks are also a nice addition to this salad.

This content is from the book In the Small Kitchen by Cara Eisenpress and Phoebe Lapine.

There is 1 comment on this item
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100% recommend this recipe
1. by debbie rogers on Jun 25, 2012 at 9:48 AM PDT

we just loved the sauce, bf. didn’t like it cold so we heated the leftovers. also did not care for the cucs. but will add a bit of raw shredded cabbage to the top for crunch. a definate keeper. adding some shredded, pork, beef or chicken is also on the list.

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