"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

Joanne Chang
November 2009

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Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.

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  • 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.