Oregon palace noodles

Yield: 6 servings

Measure Ingredient
\N quart Boiling Water; barely salted
1 pounds Dry Pasta
½ cup Chunky Peanut Butter
¼ cup Low-Salt Soy Sauce
⅓ cup Water
¼ cup Rice Wine Vinegar
2 \N Inch Piece Fresh Ginger; peeled and grated
3 tablespoons Sesame Oil
3 \N Cloves Garlic; minced
1 tablespoon Thai Red Chile/Garlic Paste
1 cup Cilantro Leaves; coarsely chopped
6 \N Green Onions and Tops; finely chopped
½ \N Red Pepper; finely chopped
3 cups Mesclun (mixed baby lettuces)

Cook pasta in boiling water until al dente, following package directions, about 8-12 minutes. Drain and rinse with cold water until the pasta is cool. Meanwhile, combine peanut butter, soy sauce, water, vinegar, ginger, sesame oil, garlic and red chile paste in a microwave-safe bowl. Heat in the microwave on HIGH (100%) for about 1 minute, or until the mixture is warm enough to mix. Stir until smooth.

Combine noodles, chopped cilantro, green onions and red pepper in a large bowl, then pour the dressing over all. Stir to mix. Cover and refrigerate until serving time. Serve on a bed of mesclun and top with finely chopped peanuts.

Source: Medford Mail Tribune, 16 August 1994 Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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