1 1/2 tbsp minced gingerroot
1 tbsp minced garlic
1 tbsp minced green onion
6 tbsp creamy peanut butter
2 tbsp dark soy sauce
1/4 cup red wine vinegar
1 tbsp chinese chili paste
1 tsp sugar
1 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp dry sherry
1 tsp hot, dry mustard (chinese)
1/2 tsp salt
1/2 cup chicken stock
1 noodles:
1 lb fettuccine or other thin noodles
2 tbsp oil
1 cup julienned carrots
1 cup julienned green onions
1/4 lb ham, julienned
1 cup bean sprouts
1 cup julienned cucumber
1 cup julienned red bell pepper
A Recipe for
Szechuan Noodle Salad In Peanut Sauce No1
When one has tasted watermelon he knows what the angels eat. |
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Correct Behavior Food for thought is no substitute for the real thing. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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This Recipe for Szechuan Noodle Salad In Peanut Sauce No1 is one of thousands in the Recipes-to-go Asian Cookbook.
When one has tasted watermelon he knows what the angels eat. |
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This is a recipe for Szechuan Noodle Salad In Peanut Sauce No1 from the recipe cookbook of Recipes-to-go (Asian)
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An empty belly is the best cook. |
| Estonian Proverb |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
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| Henry Miller, American writer (1891-1980) |
*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.
Created by: Hugh Carpenter, Los Angeles
Serves: 6
Szechuan Noodle Salad In Peanut Sauce No1 Recipe brought to you by Recipes To-Go