Szechwan noodle salad in peanut sauce

Yield: 6 Servings

Measure Ingredient
1½ tablespoon Minced ginger root
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 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
1 pounds Fettuccini or other thin noodles
2 tablespoons Oil
1 cup Julienned carrots
1 cup Julienned green onions
¼ pounds Ham; julienned
1 cup Bean sprouts
1 cup Julienned cucumber
1 cup Julienned red bell pepper



*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 fettuccini 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.

Created by: Hugh Carpenter, Los Angeles From Gemini's MASSIVE MealMaster collection at

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