PEANUT SAUCE
1 1/2 tbsp minced ginger root
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
NOODLES
1 lb fettuccini 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
Szechwan Noodle Salad In Peanut Sauce No2
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This Recipe for Szechwan Noodle Salad In Peanut Sauce No2 is one of thousands in the Recipes-to-go Asian Cookbook.
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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This is a recipe for Szechwan Noodle Salad In Peanut Sauce No2 from the recipe cookbook of Recipes-to-go (Asian)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
I envy people who drink -- at least they know what to blame everything on. |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
He who eats alone chokes alone. |
| Proverb |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
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| Nora Ephron |
*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
Serves: 6
Szechwan Noodle Salad In Peanut Sauce No2 Recipe brought to you by Recipes To-Go