Oregon palace noodles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Inch Piece Fresh Ginger; peeled and grated | |
| 3 | tablespoons | Sesame Oil |
| 3 | Cloves Garlic; minced | |
| 1 | tablespoon | Thai Red Chile/Garlic Paste |
| 1 | cup | Cilantro Leaves; coarsely chopped |
| 6 | Green Onions and Tops; finely chopped | |
| ½ | Red Pepper; finely chopped | |
| 3 | cups | Mesclun (mixed baby lettuces) |
Directions
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