Ingredients Jump to Instructions ↓

  1. 1/2 tb Minced gingerroot

  2. 1 tb Minced garlic

  3. 1 tb Minced green onion

  4. 6 tb Creamy peanut butter

  5. 2 tb Dark soy sauce

  6. 1/4 c Red wine vinegar

  7. 1 tb Chinese chili paste

  8. 1 ts Sugar

  9. 1 tb Sesame oil

  10. 2 tb Vegetable oil

  11. 1 tb Dry sherry

  12. 1 ts Hot, dry mustard (Chinese)

  13. 1/2 ts Salt

  14. 1/2 c Chicken stock ---

Instructions Jump to Ingredients ↑

  1. NOODLES——- 1 lb Fettuccine - or other thin noodles 2 tb Oil 1 c Julienned carrots 1 c Julienned green onions 1/4 lb Ham; julienned 1 c Bean sprouts 1 c Julienned cucumber 1 c Julienned red bell pepper *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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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