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Receta Szechuan Noodle Salad In Peanut Sauce
by Global Cookbook

Szechuan Noodle Salad In Peanut Sauce
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Ingredientes

  • 1 1/2 Tbsp. Chopped gingerroot
  • 1 Tbsp. Chopped garlic
  • 1 Tbsp. Chopped green onion
  • 6 Tbsp. Creamy peanut butter
  • 2 Tbsp. Dark soy sauce
  • 1/4 c. 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 Warm, dry mustard (Chinese
  • 1/2 tsp Salt
  • 1/2 c. Chicken stock
  • 1 lb Fettuccine, or possibly other thin noodle
  • 2 Tbsp. Oil
  • 1 c. Julienned carrots
  • 1 c. Julienned green onions
  • 1/4 lb Ham, julienned
  • 1 c. Bean sprouts
  • 1 c. Julienned cucumber
  • 1 c. Julienned red bell pepper

Direcciones

  1. Note: The noodles and sauce must be at room temperature when tossed and served. If cool, the sauce will lose its creamy consistency.
  2. To make peanut sauce, combine ginger, garlic, 1 Tbsp. green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock.
  3. Blend thoroughly. Cover and set aside. Don't chill.
  4. To make noodles, cook fettuccine till tender. While noodles are still hot, toss with oil till 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 refrigeratetill serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl or possibly platter. Arrange vegetables and ham attractively in separate mounds around edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss.
  5. Makes 6 to 8 servings