Recipes Spicy Peanut Noodles 4.0 (5,088) Add your rating & review "My mother used to make this," says Joanne Chang. "I learned to re-create it in college, far away from any Chinese markets." Pantry staples like spaghetti and peanut butter are perfect stand-ins for the traditional ingredients. To give spaghetti the soft texture of Chinese noodles, cook it a few minutes longer than the box advises. More Chinese Recipes By Joanne Chang Joanne Chang Joanne Chang is a James Beard award-winning pastry chef, restaurateur, and five-time cookbook author with close to 30 years in the culinary industry. Since 2000, she's been the owner of Boston's Flour Bakery + Cafe — now with 10 locations — and in 2007 opened the acclaimed restaurant Myers+Chang with her husband Christoper Myers. Food & Wine's Editorial Guidelines Updated on October 21, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 6 Ingredients 1 pound spaghetti 3/4 cup smooth peanut butter 1/2 cup unseasoned rice vinegar 3 tablespoons plus 1 teaspoon sugar 6 tablespoons soy sauce 1/4 cup water 1 tablespoon toasted sesame oil 2 teaspoons crushed red pepper One 2-inch piece of fresh ginger, peeled and coarsely chopped 1 large garlic clove 3 celery ribs, thinly sliced 1/2 cup coarsely chopped cilantro leaves and tender stems Lime wedges, for serving Directions In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well. In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles. In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar. Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges. Make Ahead The peanut dressing can be refrigerated for 2 days. Rate it Print