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Sichuan Peanut Sauce Noodles

Cuisine: Chinese
Type: Cheese, Eggs, Pasta, Vegetables
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozFresh thin egg noodles
  Peanut Sauce
1 cup 237mlUnsalted dry roasted peanuts
1/2   Peeled fresh ginger
3   Garlic cloves
1/2 teaspoon 2.5mlSalt - or to taste
1 tablespoon 15mlSugar
2 tablespoons 30mlAsian sesame oil
1 tablespoon 15mlPeanut oil
2 tablespoons 30mlDark soy sauce
2 tablespoons 30mlLime juice - or red wine
1 teaspoon 5mlHot chili oil
1/2 cup 118mlWater
  Garnishes
2   Green onions - thinly sliced
2 cups 125g / 4.4ozShredded poached chicken
1/2 lb 227g / 8ozBlanched green beans - julienne
  Coriander leaves

Recipe Instructions

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.

From Joyce Jue, San Francisco Chronicle, 7/22/92.

Source:
Susan Costner

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