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Szechuan Noodle Salad in Peanut Sauce

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Recipe

 

Yield

6 servings

Prep

40 min

Cook

20 min

Ready

60 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Peanut sauce
1 ½ tablespoons ginger root
minced
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1 tablespoon garlic
minced
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1 tablespoon scallions, spring or green onions
minced
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6 tablespoons peanut butter
creamy
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2 tablespoons soy sauce, dark
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¼ cup red wine vinegar
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1 tablespoon thai chili paste
chinese
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1 teaspoon sugar
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1 tablespoon sesame oil
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2 tablespoons vegetable oil
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1 tablespoon sherry
dry
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1 teaspoon dry mustard
hot, chinese
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½ teaspoon salt
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½ cup chicken broth
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noodles
1 pound pasta, fettuccine
or other thin noodles
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2 tablespoons vegetable oil
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1 cup carrots
julienned
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1 cup scallions, spring or green onions
julienned
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¼ pound ham
julienned
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1 cup mung bean sprouts
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1 cup cucumbers
julienned
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1 cup sweet red bell peppers
julienned
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Ingredients

Amount Measure Ingredient Features
Peanut sauce
23 ml ginger root
minced
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15 ml garlic
minced
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15 ml scallions, spring or green onions
minced
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9E+1 ml peanut butter
creamy
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3E+1 ml soy sauce, dark
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59 ml red wine vinegar
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15 ml thai chili paste
chinese
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5 ml sugar
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15 ml sesame oil
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3E+1 ml vegetable oil
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15 ml sherry
dry
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5 ml dry mustard
hot, chinese
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2.5 ml salt
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118 ml chicken broth
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noodles
453.6 g pasta, fettuccine
or other thin noodles
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3E+1 ml vegetable oil
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237 ml carrots
julienned
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237 ml scallions, spring or green onions
julienned
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113.4 g ham
julienned
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237 ml mung bean sprouts
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237 ml cucumbers
julienned
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237 ml sweet red bell peppers
julienned
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Directions

*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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 63442% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 955mg 40%
Total Carbohydrate 24g 24%
Dietary Fiber 6g 25%
Sugars g
Protein 49g
Vitamin A 92% Vitamin C 65%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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