Recipe by Chef Andre Begnaud
Ingredients
- 1lb pasta noodle, cooked & cooled
- 3/4 C smooth peanut butter
- 1/4 C rice wine vinegar
- 3 oz soy sauce
- 1/4 C reserved poaching liquid – (see Gunpowder Green Tea Shrimp recipe)
- 1 T garlic, minced
- 2” fresh ginger piece
- 2 T sesame seeds
- 2 T Sirachi sauce
- Blend all, but noodles, until smooth.
- Toss noodles with sauce, coating well. Chill 3 hours.
- Toss again, right before service.