Peanut noodles
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Peanut noodles
  Peanut    Noodles    Pasta    Entrees  
Last updated 6/12/2012 12:49:56 AM. Recipe ID 11406. Report a problem with this recipe.
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      Title: Peanut noodles
 Categories: Pasta, Entrees
      Yield: 4 Servings
 
      1 lb Chinese-style noodles,
           -fresh
    1/2 tb Garlic chili paste
      2 tb Peanut butter, good
           -(without added sugar)
      1 tb Nam pla (fermented
           -fish sauce)
    1/2 c  Water
      2    Scallion stalks, chopped
 
  Boil a lot of water for the noodles; this is the most time-consuming
  step.
  
  Rinse and trim scallions, then slice thinly.  In a small mixing bowl,
  combine peanut butter and chili paste with a fork. Mix thoroughly. Add
  water to the peanut mixture. This is tricky, since peanut butter and
  water do not want to mix. Start with a tiny bit of water, mix
  thoroughly until it is homogeneous, and then add some more water. You
  can begin to add larger quantities of water as the sauce gets
  thinner. The water and peanut butter really will mix, if you are
  patient.
  
  Continue adding water until the sauce has the consistency you want; I
  make it about the consistency of ketchup. Stir in the nam pla.
  
  Once the pot of water is boiling, cook the noodles until they are just
  done, and not mushy. Drain noodles and immediately mix in the sauce.
  Toss until the noodles are evenly coated. Garnish with scallions and
  serve.
  
  NOTES:
  
  *  Chinese-style noodles with a spicy peanut sauce -- This recipe is
  not authentic Chinese; it was created by combining readily available
  ingredients and double-checking against a Satay recipe. It's close to
  a Satay sauce, but not quite the same thing. It's also similar to a
  recipe in "The Enchanted Broccoli Forest," by Mollie Katzen.
  
  *  The ingredients are readily available at oriental grocery stores.
  Substitute soy sauce if you can't find nam pla. For fresh noodles,
  you can substitute several packages of ramen noodles, discarding
  sauce powders.
  
  *  This basic recipe may be varied by modifying quantities. Vary the
  chili paste to control hotness, and the nam pla to control saltiness
  (but the sauce will taste saltier before mixing with the noodles). If
  you use this as the main dish of a meal, it serves only two. This
  will keep for at least a week in the refrigerator.
  
  *  Serve with a good beer; it's too spicy for most wines.
  
  : Difficulty:  easy.
  : Time:  5 minutes, plus waiting for the water to boil.
  : Precision:  No need to measure.
  
  : Jeffrey Mogul
  : Digital Equipment Corp., Western Research Lab, Palo Alto,
  California, USA : mogul@decwrl.dec.com decwrl!mogul
  
  : 




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Recipe ID 11406 (Apr 03, 2005)

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