Served cold or warm, they are very good. A vegetarian dish but also goes well with chicken or pork dishes - bite-size pieces, in with the noodles. This is how I had it first, from which I cloned the recipe.
1/4 c peanut or vegetable oil
1 t sesame oil
1/4 c peanut butter
1 t ginger
1 T soy sauce
1 T brown sugar
1 T rice vinegar (regular is ok too)
garlic to taste (I use a pinch)
Combine all in a food processor and pour over cooked spaghetti noodles (1 pound uncooked). Refrigerate 2-3 hours and top with chopped scallions. (edited)
1/4 c peanut or vegetable oil
1 t sesame oil
1/4 c peanut butter
1 t ginger
1 T soy sauce
1 T brown sugar
1 T rice vinegar (regular is ok too)
garlic to taste (I use a pinch)
Combine all in a food processor and pour over cooked spaghetti noodles (1 pound uncooked). Refrigerate 2-3 hours and top with chopped scallions. (edited)