Szechuan Noodle Salad in Peanut Sauce
Yield
6 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut sauce | |||
| 1 ½ | tablespoons |
ginger root
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 6 | tablespoons |
peanut butter
creamy |
|
| 2 | tablespoons |
soy sauce, dark
|
|
| ¼ | cup |
red wine vinegar
|
|
| 1 | tablespoon |
thai chili paste
chinese |
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
dry mustard
hot, chinese |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
chicken broth
|
|
| noodles | |||
| 1 | pound |
pasta, fettuccine
or other thin noodles |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
scallions, spring or green onions
julienned |
|
| ¼ | pound |
ham
julienned |
|
| 1 | cup |
mung bean sprouts
|
|
| 1 | cup |
cucumbers
julienned |
|
| 1 | cup |
sweet red bell peppers
julienned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Peanut sauce | |||
| 23 | ml |
ginger root
minced |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 9E+1 | ml |
peanut butter
creamy |
|
| 3E+1 | ml |
soy sauce, dark
|
|
| 59 | ml |
red wine vinegar
|
|
| 15 | ml |
thai chili paste
chinese |
|
| 5 | ml |
sugar
|
|
| 15 | ml |
sesame oil
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 15 | ml |
sherry
dry |
|
| 5 | ml |
dry mustard
hot, chinese |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
chicken broth
|
|
| noodles | |||
| 453.6 | g |
pasta, fettuccine
or other thin noodles |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
carrots
julienned |
|
| 237 | ml |
scallions, spring or green onions
julienned |
|
| 113.4 | g |
ham
julienned |
|
| 237 | ml |
mung bean sprouts
|
|
| 237 | ml |
cucumbers
julienned |
|
| 237 | ml |
sweet red bell peppers
julienned |
|
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.
