- 1 12-ounce package fresh oriental-style water noodles or linguine
- 3 tablespoons oriental sesame oil
- 2 1/2 tablespoons minced peeled fresh ginger
- 1 small jalapeño chili, seeded
- 1 cup (packed) fresh cilantro leaves
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon creamy peanut butter
- 3 tablespoons (or more) canned chicken broth
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles. Rinse with cold water; drain well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
- With processor running, drop ginger and chili through feed tube and mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons broth and remaining 2 tablespoons sesame oil. Process until mixture is almost smooth, adding more broth if necessary. Season to taste with salt and pepper. Add sauce to noodles and toss.