- Exported from MasterCook
Sichuan Peanut Sauce Noodles
6 Preparation Time :
Categories : Chinese Pasta
Ceideburg 2
Amount Measure Ingredient -- Preparation Method -- -- --
1 pound Fresh thin egg noodles
--PEANUT SAUCE--
1 cup Unsalted dry roasted peanuts
1/2 Piece peeled fresh ginger
3 Garlic cloves
1/2 teaspoon Salt -- or to taste
1 tablespoon Sugar
2 tablespoons Asian sesame oil
1 tablespoon Peanut oil
2 tablespoons Dark soy sauce
2 tablespoons Lime juice -- or red wine
1 teaspoon Hot chili oil
1/2 cup Water
--GARNISHES--
2 Green onions -- thinly sliced
2 cups Shredded poached chicken
1/2 pound Blanched green beans -- julienned
Coriander leaves
Believe it or not, these are excellent for breakfast...
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.
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. 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.
Place on serving plates, sprinkle with chopped pea nuts and garnish with
coriander leaves. Serve at room temperature. Serves 6 as a side dish.
Serves 6 as a side dish.
460 calories,
23 g protein,
45 g carbohydrate,
22 g fat
70 mg cholesterol,
806 mg sodium,
3 g fiber.
From Joyce Jue, San Francisco Chronicle, 7/22/92.
Posted by Stephen Ceideberg; October 20 1992. - - - - - - - - - - - - - - - - - -
