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Receta Cold Chinese Noodles In Peanut Sesame Sauce

Name: Cold Chinese Noodles In Peanut Sesame Sauce
Ingredients: 1 lb chinese-style noodles (or possibly any spaghetti/fettucini-type pasta); 2 Tbsp. dark sesame oil; 6 Tbsp. peanut butter; 1/4 c. water; 3 Tbsp. light soy sauce; 6 Tbsp. dark soy sauce; 6 Tbsp. tahini (sesame paste); 1/2 c. dark sesame oil; 2 Tbsp. sherry; 4 tsp rice wine vinegar; 1/4 c. honey; 4 med clv garlic, chopped; 2 tsp chopped fresh ginger; 2 Tbsp. warm pepper oil (see instructions below)*; 1/2 c. warm water (all optional, depends on taste); 1 x carrot, peeled; 1/2 x hard medium cucumber, peeled, seeded, and julienned; 1/2 c. roasted peanuts, coarsely minced; 2 x green onions, thinly sliced

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Ingredientes

1 lb chinese-style noodles (or possibly any spaghetti/fettucini-type pasta)
2 Tbsp. dark sesame oil
6 Tbsp. peanut butter
1/4 c. water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 c. dark sesame oil
2 Tbsp. sherry
4 tsp rice wine vinegar
1/4 c. honey
4 med clv garlic, chopped
2 tsp chopped fresh ginger
2 Tbsp. warm pepper oil (see instructions below)*
1/2 c. warm water (all optional, depends on taste)
1 x carrot, peeled
1/2 x hard medium cucumber, peeled, seeded, and julienned
1/2 c. roasted peanuts, coarsely minced
2 x green onions, thinly sliced

Direcciones

1. Cook noodles in large pot of boiling unsalted water over medium heat till barely tender and still hard.
2. Drain immediately and rinse with cool water till cool. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they do not stick together.
3. For Dressing:Combine all ingredients except warm water in a blender or possibly food processor fitted with steel blade and blend till smooth. Thin with warm water to consistency of whipping cream.
4. For garnish, peel flesh of carrot in short shavings about 4" long.
Place in ice water for 30 min to curl.
5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.
* Warm Pepper Oil:Amount you use depends on how warm you like it. 2 Tbsp. will give it a nice "bite." If your tastes run to the very warm, you might want to use 3 Tbsp.
If you do not want to buy the oil "ready made" in the market, here's a
1/4 c. warm red pepper flakes, 1 c. oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cold.
Strain in small glass container which can be sealed. Chill. Lasts indefinitely.
Note:The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Oriental Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 qt. I store mine in a mayonnaise-type jar in the refrigerator. Dressing will keep well indefinitely in the refrigerator.
Use about 2-4 heaping Tbsp. of dressing per lb. of noodles.
Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.