1/2 cup peanut butter
1 1-inch chunk peeled ginger, minced
1/4 cup chicken broth
1/4 cup rice vinegar
1/4 cup soy sauce
1/4 cup roasted peanuts
3 tablespoons sugar
1 package chow mein noodles
2 tablespoons hot sesame oil
1 pound green beans, trimmed
2 cloves garlic, minced
2 tablespoons butter
In a small food processor or blender, blend the peanut butter, chicken broth, rice vinegar, soy sauce, sugar, sesame oil, garlic, ginger, and the zest of the lime until smooth. Transfer to a large serving bowl.
Mince the dark and light green parts of the scallions and roughly chop the peanuts.
Bring a four-quart stockpot of water to a boil and add one tablespoon kosher salt. Add the noodles and cook until tender, about five minutes. Remove the noodles from the boiling water and toss with the peanut sauce
Top the sauced with scallions and chopped peanuts, and serve with lime wedges.
Use the same boiling water from the noodles to cook the green beans, and serve with butter and salt.