• 1/4 cup peanut oil
• 1/2 cup raw peanuts
• 1 small jalapeno, minced
• 1 large garlic clove, halved
• one 1/4-inch slice of fresh ginger, peeled and chopped
• 2-1/2 tbsp. low-sodium soy sauce
• 2 tbsp. water
• 1-1/2 tbsp. rice vinegar
• 1 tbsp. Sriracha sauce
• 1 tbsp. sugar (or replace with a natural sugar such as honey, maple syrup or stevia)
• 1 tsp. Asian oil (sesame oil or Sichuan oil)
• kosher salt to taste (I did not add)
• 12 oz. chow mein noodles, or medium egg noodles
• garnishes such as cucumber matchsticks, sliced scallions, red pepper slivers, snow pea slivers, chopped parsley, sesame seeds (toasted, optional), lime halves

In a large skillet, heat the peanut oil. Add the peanuts and fry over moderate heat until golden, about 8 minutes, let cool slightly. Transfer the peanuts and oil to a food processor. I found my Vitamix did a better job of blending. Add the jalapeno, garlic and ginger and process until minced. Add the soy sauce, water, rice vinegar, Sriracha, sugar and sesame oil and process until smooth. Season generously with salt which I felt the sauce did not need.

In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water and pat dry; reserve some of the pasta water. Instead of patting dry I first tossed the noodles with a little olive oil, then the dressing.  Add reserved pasta water if needed; mound in serving bowls and top with the garnishes and serve.