Black Rice Noodles with Ginger and Chili

From Simply Nigella

2 T. chopped raw blanched peanuts
1 fat clove garlic
2 and 1/2 inch piece fresh ginger, peeled and finely chopped
1 tsp. vegetable oil
2 tsp. Asian sesame oil
2 T. soy sauce
2 T. rice Chinese rice wine
1.5 T. hot sauce, such as Sriracha
2 T. cold water
8 oz. black rice noodles, or soba noodles
2 scallions trimmed
2 T. chopped fresh cilantro, with whole leaves for garnish

Toast the peanuts in a dry frying pan until golden

Put garlic and ginger in a heavy pan with vegetable and sesame oil, heat gently, then increase the heat and let sizzle for a minute before taking off the heat.

Add the soy sauce, Chinese rice wine, hot sauce and 2 T. cold water. Put back on the heat and bring to a bubble, then take off the heat pour into a large bowl to cool.

Cook the noodles, refresh under cold water, drain and toss with the sauce.

Shred scallions, add to noodles, along with the chopped cilantro and most of the peanuts

Dive the noodles between two bowls, and top each with cilantro leaves and the rest of the nuts.