Szechuan noodle salad in peanut sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Minced gingerroot |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Minced green onion |
| 6 | tablespoons | Creamy peanut butter |
| 2 | tablespoons | Dark soy sauce |
| ¼ | cup | Red wine vinegar |
| 1 | tablespoon | Chinese chili paste |
| 1 | pounds | Fettuccine; or other thin no |
| 2 | tablespoons | Oil |
| 1 | cup | Julienned carrots |
| 1 | cup | Julienned green onions |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Dry sherry |
| 1 | teaspoon | Hot; dry mustard (chinese |
| ½ | teaspoon | Salt |
| ½ | cup | Chicken stock |
| ¼ | pounds | Ham; julienned |
| 1 | cup | Bean sprouts |
| 1 | cup | Julienned cucumber |
| 1 | cup | Julienned red bell pepper |
Directions
PEANUT SAUCE
NOODLES
*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