Szechuan Noodle Salad In Peanut Sauce

Recipe Ingredients

		Peanut Sauce
1 1/2 tablespoons	22ml	Minced gingerroot
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced green onion
6 tablespoons	90ml	Creamy peanut butter
2 tablespoons	30ml	Dark soy sauce
1/4 cup	59ml	Red wine vinegar
1 tablespoon	15ml	Chinese chili paste
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Sesame oil
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Dry sherry
1 teaspoon	5ml	Hot - Chinese dry mustard
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Chicken stock
		Noodles
1 lb	454g / 16oz	Fettuccine - or other thin noodle
2 tablespoons	30ml	Oil
1 cup	110g / 3.9oz	Carrots, julienne
1 cup	62g / 2.2oz	Green onions, julienne
1/4 lb	113g / 4oz	Ham - julienne
1 cup	160g / 5.6oz	Bean sprouts
1 cup	237ml	Cucumber, julienne
1 cup	237ml	Red bell pepper, julienne

Recipe Instructions

*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 julienne 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

Source:
Ed Griffin

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.