Rainbow Peanut Noodles (6)
1/2 lb. linguine cooked al dente, rinsed under cold water, drained and tossed with 1 tsp. sesame oil
5 grated carrots
2 English cucumbers, peeled, halved lengthwise, shredded, squeezed dry
2 c. bean sprouts, rinsed, drained
1 red bell pepper cut in thin strips
2 c. cooked chicken cut in thin strips
1 1/2 Tbsp. minced scallion green
Chinese Peanut Dressing (1 3/4 c.):
1 1/2” peeled ginger, sliced in half
8 garlic cloves
1 tsp. hot chile paste
1/2 c. smooth peanut butter
1/4 c. soy sauce
3 1/2 Tbsp. sugar
3 1/2 Tbsp. Chinese black vinegar or worcestershire
3 Tbsp. sesame oil
5 Tbsp. Chinese chicken broth or water
Arrange noodles in a large serving bowl. Arrange next 4 in concentric circles on tops of noodles. Pile chicken in center. Sprinkle with scallions. Serve at room temp. or chilled with Chinese Peanut Dressing.
Chinese Peanut Dressing: finely chop ginger and garlic in processor. Add remaining ingredients in order listed and process until smooth. If thicker than consistency of heavy cream. If too thick, add water or broth and if too thin, add peanut butter. Can be refrigerated 2-3 weeks.
Source: Nina Simonds, “Asian Noodles”
1/2 lb. linguine cooked al dente, rinsed under cold water, drained and tossed with 1 tsp. sesame oil
5 grated carrots
2 English cucumbers, peeled, halved lengthwise, shredded, squeezed dry
2 c. bean sprouts, rinsed, drained
1 red bell pepper cut in thin strips
2 c. cooked chicken cut in thin strips
1 1/2 Tbsp. minced scallion green
Chinese Peanut Dressing (1 3/4 c.):
1 1/2” peeled ginger, sliced in half
8 garlic cloves
1 tsp. hot chile paste
1/2 c. smooth peanut butter
1/4 c. soy sauce
3 1/2 Tbsp. sugar
3 1/2 Tbsp. Chinese black vinegar or worcestershire
3 Tbsp. sesame oil
5 Tbsp. Chinese chicken broth or water
Arrange noodles in a large serving bowl. Arrange next 4 in concentric circles on tops of noodles. Pile chicken in center. Sprinkle with scallions. Serve at room temp. or chilled with Chinese Peanut Dressing.
Chinese Peanut Dressing: finely chop ginger and garlic in processor. Add remaining ingredients in order listed and process until smooth. If thicker than consistency of heavy cream. If too thick, add water or broth and if too thin, add peanut butter. Can be refrigerated 2-3 weeks.
Source: Nina Simonds, “Asian Noodles”
