Spicy Szechuan Peanut Sauce - cooking recipe

Ingredients

1 cup peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
3 tablespoons rice vinegar
2 tablespoons finely chopped garlic
2 tablespoons grated gingerroot
1 1/2 teaspoons Asian chili sauce or 1 teaspoon dried red pepper flakes
1 tablespoon hoisin sauce
2 tablespoons fresh lime juice (lemon at a pinch - use a little less)
3/4 cup water
1/2 teaspoon salt
1 lb noodles, of your choice
finely chopped scallion
chopped roasted unsalted peanuts

Preparation

Blend all ingredients in blender until smooth.
Transfer to a jar with a tight-fitting lid (keeps 1 week, chilled; or distribute among 3 small containers and freeze what you don't want to use within a week).
To use: Boil 1 lb Asian noodles or spaghetti until al dente.
Toss with 3/4 cup of sauce (or more to taste), finely chopped scallions and chopped peanuts.
Note: In the winter, I eat these noodles hot.
In summer I rinse under cold water, cool and drain and serve them as a spicy noodle salad, often adding shredded bok choy, carrots, snowpeas, lots more of the peanut sauce, etc.