Text 27951, 76 rader
Skriven 2012-08-05 10:48:22 av Dave Drum (1:261/38)
Ärende: Chile 1222
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sichuan Peanut Sauce Noodles
 Categories: Oriental, Pasta, Nuts, Chilies, Poultry
      Yield: 3 servings

      1 lb Fresh thin egg noodles

MMMMM------------------------PEANUT SAUCE-----------------------------
      1 c  Unsalted dry roasted
           - peanuts
           +=OR=+
    1/2 c  Peanut butter
           +=PLUS=+
    1/4 c  Chopped roasted peanuts;
           - as garnish
    1/2    Inch pc peeled fresh ginger
      3 cl Garlic
    1/2 ts Salt; to taste
      1 tb Sugar
      2 tb Asian sesame oil
      1 tb Peanut or corn oil
      2 tb Dark soy sauce
      2 tb Lime juice
      1 ts Hot chile oil
    1/3 c  Water

MMMMM-------------------------GARNISHES------------------------------
      2    Green onions; thin sliced
      2 c  Shredded, poached chicken
    1/2 lb Blanched green beans;
           - julienned
           Cilantro leaves

  By Joyce Jue, Chronicle contributor

  These chilled noodles make a delicious snack, light lunch
  or side dish in a western menu. Using dry-roasted unsalted
  peanuts instead of deep-fried raw peanuts produces a
  less-oily and very satisfying dish.

  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 1
  minute. Drain in a colander, then rinse thoroughly under
  cold water. Drain. (Toss the noodles with a little sesame
  oil to prevent them from clumping up if you are not using
  them right away.) Set aside.

  Coarse chop the peanuts in a food-processor; remove 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 chile 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 peanuts and garnish with cilantro.
  Serve at room temperature.

  Serves 3 as an entree.

  URL: http://sfgate.com

  MM Format by Dave Drum - 25 July 2012

  Uncle Dirty Dave's Archives

MMMMM

... Preserve wildlife...pickle a squirrel.

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