Cold Peanut Noodles With Chicken

Recipe Ingredients

3 1/2 tablespoons	52ml	Soy sauce
2 tablespoons	30ml	Seasoned rice vinegar
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Sesame seed paste
1 tablespoon	15ml	Creamy-style peanut butter
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Minced ginger
2 teaspoons	10ml	Minced garlic
2 teaspoons	10ml	Chili garlic sauce
1/2 teaspoon	2.5ml	Ground toasted Sichuan peppercorns
		For The Dish
1 lb	454g / 16oz	Fresh Chinese egg noodles
1 1/2 cups	93g / 3.3oz	Shredded cooked chicken breast - (abt 1/2 lb)
1/2		English cucumber - cut thin strips
		= (abt 2" long by 1/4" wide)
1 cup	160g / 5.6oz	Bean sprouts
1 cup	110g / 3.9oz	Carrot - peeled, and (medium)
		Cut into thin strips
3		Green onions - trimmed, and
		Cut into thin strips
1/4 cup	36g / 1.3oz	Chopped roasted peanuts

Recipe Instructions

Stir the soy sauce, rice vinegar, sesame oil, sesame seed paste, peanut butter, sugar, ginger, garlic, chili-garlic sauce and Sichuan peppercorns together in a medium bowl until smooth.

For the Dish: Cook the noodles in a large pot of boiling water according to the package directions. Drain well, rinse them with cold water, and drain again.

Pile the noodles in the center of a serving platter. Arrange the chicken, cucumber, bean sprouts, carrot and green onions around the noodles. Pour the dressing over the noodles and sprinkle the peanuts over the top. Toss at the table until the noodles are coated with dressing and serve.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Street Wonders) - - from the TV FOOD NETWORK CANADA

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