Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh thin egg noodles

  2. Peanut Sauce

  3. 1 cup 237ml Unsalted dry roasted peanuts

  4. 1/2 Peeled fresh ginger

  5. 3 Garlic cloves

  6. 1/2 teaspoon 2 1/2ml Salt - or to taste

  7. 1 tablespoon 15ml Sugar

  8. 2 tablespoons 30ml Asian sesame oil

  9. 1 tablespoon 15ml Peanut oil

  10. 2 tablespoons 30ml Dark soy sauce

  11. 2 tablespoons 30ml Lime juice - or red wine

  12. 1 teaspoon 5ml Hot chili oil

  13. 1/2 cup 118ml Water

  14. Garnishes

  15. 2 Green onions - thinly sliced

  16. 2 cups 125g / 4.4oz Shredded poached chicken

  17. 1/2 lb 227g / 8oz Blanched green beans - julienne

  18. Coriander leaves

Instructions Jump to Ingredients ↑

  1. Believe it or not, these are excellent for breakfast...

  2. Bring 4 quarts water to a boil in a large pot. Gently pull the noodles apart to separate the strands, and add to the boiling water. Stir. Bring to a second boil; boil for 1 minute. Drain in a colander, then rinse thoroughly under cold water. Drain. set aside.

  3. Coarsely chop the peanuts in a food processor; remove 1/4 cup and set aside. Add the ginger, garlic, salt and sugar to remaining peanuts in the processor and process to a coarse mixture. Add sesame and peanut oils, the soy sauce, lime juice and chili oil; process for 1 minute, or until smooth.

  4. Stir in the water; the mixture should have a thin, creamy consistency. Add a little more water, if necessary. To serve, toss the noodles with the sauce. Add the green onions, chicken and green beans.

  5. Place on serving plates, sprinkle with chopped pea nuts and garnish with coriander leaves. Serve at room temperature.

  6. From Joyce Jue, San Francisco Chronicle, 7/22/92.


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