Rainbow Peanut noodles
Rainbow Peanut Noodles
Posted by Beck in Colo
Source: Asian Noodles by Nina Simonds
This is one of our summer favorites, when it’s too hot to
cook!
1/2 pound thin noodles, such as linguini, cooked
until tender, rinsed with cold water, drained
and
tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
lengthwise, seeded, shredded and squeezed
dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1
cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)
Arrange noodles in large serving bowl.
Arrange vegetables in
concentric circles over the noodles and pile the chicken in the
center.
Sprinkle the scallions on top.
Serve chilled or at room
temperature with the Peanut Dressing.
Serves 6.
Of course, I sometimes just toss everything together in a large
bowl.
Chinese Peanut Dressing
Can be served with vegetable or noodle salads or a
go-with-everything dipping sauce.
1 (1/2-inch) thick slice fresh ginger,
peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek),
or to taste
1/2 cup smooth peanut butter or more
if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more
if necessary
In a food processor fitted with a metal blade, finely chop the
ginger and garlic.
Add the remaining ingredients in the order
listed and process until smooth.
The dressing should be the
consistency of heavy cream.
If it’s too thick, add more
water/broth.
If it’s too thin, add more peanut butter.
Makes about 1 3/4 cups.
Keep refrigerated in a covered container
and should last about 2 to 3 weeks.