Szechuan Noodle Salad in Peanut Sauce

6 Servings

Try this Szechuan Noodle Salad in Peanut Sauce recipe, or post your own recipe for Szechuan Noodle Salad in Peanut Sauce

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Szechuan Noodle Salad in Peanut Sauce Ingredients

1 1/2 tb Minced gingerroot	1/2 ts Salt
1 tb Minced garlic	1/2 c Chicken stock
1 tb Minced green onion	NOODLES:
6 tb Creamy peanut butter	1 lb Fettuccine
2 tb Dark soy sauce	2 tb Oil
1/4 c Red wine vinegar	1 c Julienned carrots
1 tb Chinese chili paste	1 c Julienned green onions
1 ts Sugar	1/4 lb Ham; julienned
1 tb Sesame oil	1 c Bean sprouts
2 tb Vegetable oil	1 c Julienned cucumber
1 tb Dry sherry	1 c Julienned red bell pepper
1 ts Hot, dry mustard (Chinese)

Instructions for Szechuan Noodle Salad in Peanut Sauce

*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. Created by: Hugh Carpenter, Los Angeles From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Chinese