Szechwan noodle salad in peanut sauce #2
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Szechwan noodle salad in peanut sauce #2
  Salad    Peanut    Chinese    Noodles    Sauces  
Last updated 6/12/2012 1:26:03 AM. Recipe ID 60274. Report a problem with this recipe.
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      Title: Szechwan noodle salad in peanut sauce #2
 Categories: Chinese, Salads
      Yield: 6 Servings
MMMMM------------------------PEANUT SAUCE-----------------------------
  1 1/2 tb Minced ginger root
      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

      1 lb Fettuccini
           - 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 fettuccini 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.

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Recipe ID 60274 (Apr 03, 2005)

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