California Heat Spicy Peanut Noodles
4 to 6
"California Heat amps up the flavor of these creamy, spicy peanut noodles. Make a chili oil (see recipe) with the spice blend to drizzle it into the noodle sauce — you also can use extra for pouring on top and to adjust the heat level as desired. The dry spice blend is a garnish too. California Heat’s citrusy and smoky profile perfectly complements the sweet, nutty peanut sauce."
1 pound Chinese wheat noodles or linguine
6 Tbsp hot water
2 large garlic cloves, finely minced
4 tsp finely minced ginger
⅔ cup peanut butter
¼ cup tamari or soy sauce
¼ cup rice vinegar
¼ cup lime juice
¼ cup California Heat Chili Oil (see recipe), plus additional to taste
3 Tbsp grade B maple syrup
1 Tbsp toasted sesame oil
Thinly sliced scallions, dark and light green parts only (cut on the bias) for garnish
Chopped roasted peanuts for garnish
Sliced fresh red chiles for garnish
California Heat spice blend, for garnish
Lime wedges, for serving
Bring a large pot of water to boil. Cook noodles according to package instructions.
While you’re cooking the noodles, make the peanut sauce. In a medium bowl, combine hot water with the garlic and ginger. Stir in the peanut butter to a smooth consistency. Stir in the tamari or soy sauce, rice vinegar, lime juice, California Heat Chili Oil, maple syrup and sesame oil and mix thoroughly to fully blend. (If the mixture looks broken, that’s ok — keep stirring.)
When the noodles are finished cooking, drain and add to the bowl with peanut sauce. Toss until the noodles are coated with sauce. Garnish with sliced scallions, chopped roasted peanuts and sliced red chiles and serve with fresh lime wedges. Sprinkle with the dry California Heat spice blend and drizzle with more California Heat Chili Oil, if desired.