Rainbow Peanut Noodles

Serves 6
The spicy peanut dressing is superb on almost any salad, but don't eat before meeting customers! Keep the dressing on hand and ready to add to vegetables for a quick meal.
 

Ingredients

Rainbow Peanut Noodles

  • 1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted seasame oil
  • 5 carrots, peeled and grated
  • 2 English cucumbers, peeled, halved length-wise, seeded, shredded, and squeezed dry
  • 2 cups bean sprouts, rinsed and drained
  • 1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
  • 2 cups sliced cooked chickedn (cut into thin strips)
  • 1 1/2 tablespoons minced scallion greens

Chinese Peanut Dressing

  • One 1/4 inch slice fresh ginger, peeled and sliced in half
  • 8 cloves garlic, peeled
  • 1 teaspoon hot chile paste, or more to taste
  • 1/2 cup smooth peanut butter, or more if necessary
  • 1/4 cup soy sauce
  • 3 1/2 tablespoons sugar
  • 3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
  • 3 tablespoons toasted sesame oil
  • 5 tablespoons chicken broth or water

Tools

  • Food processor or blender

Instructions

Rainbow Peanut Noodles

  • Arrange the noodles in a large serving bowl.
  • Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top.
  • Serve at room temperature or chilled, with the Chinese Peant Dressing.

Chinese Peanut Dressing

  • In a food processor fitted with the metal blade or in a blender, 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 is too thick, add more water or chicken broth; if it is too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.