1 pound Chinese egg noodles or spaghetti
1 (1-inch) piece fresh ginger, peeled and chopped
2 tablespoons light brown sugar
1 cup Maple & Fragrant Ginger or Fire Maple & Chipotle Triple Nut Butter (if using Chipotle, substitute 1/2 cup of tahini or another unseasoned nut butter)
3 tablespoons rice wine vinegar
1 teaspoon red chili sauce
6 tablespoons water
1 tablespoon toasted sesame seeds, for garnish
3 cloves garlic, smashed
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 scallions, sliced thin
Fresh cilantro leaves, for garnish
In a blender, add the ginger, garlic, sugar, Triple Nut Butter, vinegar, soy sauce, chili sauce, sesame oil, and water. Process until the mixture is well combined. Put the blender jar into the refrigerator and let it chill for about 1/2 hour.
Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl. Pour the sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.