Cook noodles until al-dente in salted water. Drain and rinse with cold water. Toss with coriander leaves.
1/2 cup chopped roasted peanuts
2 tsp. chopped garlic
3 Tblsp. light soy sauce [Tamaraฎ]
1/4 cup Asian sesame oil
2 Tblsp. creamy peanut butter
1 Tblsp. rice wine vinegar
1/3 cup orange juice
1 tsp. red pepper flakes or ground cayenne
Put all of the above ingredients in a blender and blend until smooth. Will keep refrigerated for 1 week. Bring to room temperature before using.
Toss the noodles with the sauce and serve with a garnish of chopped peanuts and fresh coriander leaves.
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