Szechwan Peanut Noodles Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
6 ounce: Peanut butter,
1 cup: Blanched carrot, cut
4 tbsp: Sesame oil,
-in matchsticks,
3 tbsp: Soy sauce,
3: Scallions, slivered
2 tbsp: Rice vinegar,
1 cup: Snow pea pods, raw, cut
1 tsp: Cayenne,
-in matchsticks,
1/2 tsp: Habanero powder,
1 cup: Raw bean sprouts,
Chicken broth,
1/2 cup: Roasted unsalted peanuts,
12 ounce: Chinese egg noodles, (fat
-ground,
-round ones preferred),
Directions:
Over low heat, melt the peanut butter with the oil, soy sauce, and
vinegar. Stir in pepper powders. Thin to proper consistency with
broth. Let cool. Taste for seasoning, correcting with salt or soy.
Cook noodles in the usual way until they are done. Drain and put onto
a serving platter. Cover with sauce.
Arrange carrot, scallions, pea pods, and sprouts in a neat design
over the noodles and sauce. Strew with peanuts. Serve cool or cold.
From: Michael Loo
Source from luhu.jp
vinegar. Stir in pepper powders. Thin to proper consistency with
broth. Let cool. Taste for seasoning, correcting with salt or soy.
Cook noodles in the usual way until they are done. Drain and put onto
a serving platter. Cover with sauce.
Arrange carrot, scallions, pea pods, and sprouts in a neat design
over the noodles and sauce. Strew with peanuts. Serve cool or cold.
From: Michael Loo
Source from luhu.jp