Ingredients
Rainbow Peanut Noodles
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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
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5 carrots, peeled and grated
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2 English cucumbers, peeled, halved length-wise, seeded, shredded, and
squeezed dry
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2 cups bean sprouts, rinsed and drained
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1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
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2 cups sliced cooked chickedn (cut into thin strips)
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1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing
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One 1/4 inch slice fresh ginger, peeled and sliced in half
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8 cloves garlic, peeled
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1 teaspoon hot chile paste, or more to taste
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1/2 cup smooth peanut butter, or more if necessary
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1/4 cup soy sauce
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3 1/2 tablespoons sugar
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3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
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3 tablespoons toasted sesame oil
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5 tablespoons chicken broth or water
Tools
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Food processor or blender
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Instructions
Rainbow Peanut Noodles
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Arrange the noodles in a large serving bowl.
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Arrange the vegetables in concentric circles over the noodles and then
pile the chicken in the center. Sprinkle the scallions on top.
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Serve at room temperature or chilled, with the Chinese Peant Dressing.
Chinese Peanut Dressing
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In a food processor fitted with the metal blade or in a blender, finely
chop the ginger and garlic.
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Add the remaining ingredients in the order listed and process until smooth.
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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.
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