- Dressing:
- 3 tbps smooth peanut butter
- 2 tbps peanut or canola oil
- 2 tbps oyster sauce
- 2 tbps soy sauce
- 2 tbps rice vinegar
- 1 tsp orange zest, freshly grated
- 2 tbps orange juice , freshly squeezed
- 2 tbps dark sesame oil
- 1 tsp ginger, freshly grated
- ¼ tsp hot chili oil
- ¼ tsp gound black pepper
- Noodles:
- ½ pound udon noodles or spaghetti, (should be a flat thicker type of noodle)
- 12 green onion, white and light green parts only
- 2 tbps cilantro, finely chopped
- ½ cup dry roasted, unsalted peanuts, finely chopped
ingredients
directions
1. Dressing: In a large bowl, whisk the dressing ingredients until smooth [this may take up to a minute]. I used a re-sealable jar and shook it for around a minute. |
2. Cook the noodles in a large pot of boiling water until tender. Drain in a colander, and then add to the dressing while still warm. Toss lightly. |
3. Lightly brush or spray the green onions with oil and grill over Direct Medium heat until well marked and tender, 2 to 3 minutes, turning once. Cut them crosswise into 1-inch sections and add them to the noodles. Add the cilantro and about half the peanuts. Mix well. |
4. Transfer to a serving bowl and sprinkle more of the peanuts on top reserving some for guests to add to their own serving if desired. |
5. Serve warm or at room temperature. |
