Szechuan Noodle Salad In Peanut Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
PEANUT SAUCE
1 1/2 tbsp: Minced gingerroot,
1 tsp: Sugar,
1 tbsp: Minced garlic,
1 tbsp: Sesame oil,
1 tbsp: Minced green onion,
2 tbsp: Vegetable oil,
6 tbsp: Creamy peanut butter,
1 tbsp: Dry sherry,
2 tbsp: Dark soy sauce,
1 tsp: Hot, dry mustard (chinese
1/4 cup: Red wine vinegar,
1/2 tsp: Salt,
1 tbsp: Chinese chili paste,
1/2 cup: Chicken stock,
NOODLES
1 lbs: Fettuccine, or other thin no
1/4 lbs: Ham, julienned
2 tbsp: Oil,
1 cup: Bean sprouts,
1 cup: Julienned carrots,
1 cup: Julienned cucumber,
1 cup: Julienned green onions,
1 cup: Julienned red bell pepper,
Directions:
*Note: The noodles and sauce must be at room temperature when tossed
and served. If cold, the sauce will lose its creamy consistency.
To make peanut sauce, combine ginger, garlic, 1 tablespoon green
onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame
and vegetable oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not refrigerate.
To make noodles, cook fettuccine until tender. While noodles are
still warm, toss with oil until well coated. Chill. Place carrots in
sieve and pour boiling water over them. Immediately pat dry with
paper towels and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill until serving
time. Bring noodles to room temperature before serving. At serving
time, place noodles in center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds around edge. Blend
peanut sauce again and pour over noodles, vegetables and ham. Toss.
Makes 6 to 8 servings Created by: Hugh Carpenter, Los Angeles
Source from luhu.jp
and served. If cold, the sauce will lose its creamy consistency.
To make peanut sauce, combine ginger, garlic, 1 tablespoon green
onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame
and vegetable oils, sherry, dry mustard, salt and chicken stock.
Blend thoroughly. Cover and set aside. Do not refrigerate.
To make noodles, cook fettuccine until tender. While noodles are
still warm, toss with oil until well coated. Chill. Place carrots in
sieve and pour boiling water over them. Immediately pat dry with
paper towels and chill. Wrap julienned green onions, ham, bean
sprouts, cucumber and red pepper separately and chill until serving
time. Bring noodles to room temperature before serving. At serving
time, place noodles in center of large round bowl or platter. Arrange
vegetables and ham attractively in separate mounds around edge. Blend
peanut sauce again and pour over noodles, vegetables and ham. Toss.
Makes 6 to 8 servings Created by: Hugh Carpenter, Los Angeles
Source from luhu.jp