Title: Szechuan noodle salad in peanut sauce
 Categories: Chinese, Salads
      Yield: 6 Servings
 
MMMMM------------------------PEANUT SAUCE-----------------------------
  1 1/2 tb Minced gingerroot
      1 tb Minced garlic
      1 tb Minced green onion
      6 tb Creamy peanut butter
      2 tb Dark soy sauce
    1/4 c  Red wine vinegar
      1 tb Chinese chili paste
      1 ts Sugar
      1 tb Sesame oil
      2 tb Vegetable oil
      1 tb Dry sherry
      1 ts Hot, dry mustard (Chinese)
    1/2 ts Salt
    1/2 c  Chicken stock

MMMMM--------------------------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.