1 lb fresh thin egg noodles
PEANUT SAUCE
1 cup unsalted dry roasted peanuts
1/2 piece peeled fresh ginger
3 garlic cloves
1/2 tsp salt, or to taste
1 tbsp sugar
2 tbsp asian sesame oil
1 tbsp peanut oil
2 tbsp dark soy sauce
2 tbsp lime juice, or red wine vinegar
1 tsp hot chili oil
1/2 cup water
GARNISHES
2 green onions, thinly sliced
2 cup shredded poached chicken
1/2 lb blanched green beans, julienned
1 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.
PER SERVING: 460 calories, 23 g protein, 45 g carbohydrate, 22 g fat
(3 g saturated), 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.
Serves: 6
Recipe Categories: Chinese; Pasta; Pasta Sauce
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