Sichuan Noodle Salad In Peanut Sauce

Sichuan Noodle Salad In Peanut Sauce

4 cups cooked thin fettucine or other noodles
2 tablespoons oil
1 cup julienned carrots
1 cup julienned green onions pound ham, cut julienne
1 cup bean sprouts
1 cup julienned English cucumber
1 cup julienned sweet red pepper
Peanut Sauce

While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over top. Immediately pat dry with paper towels. Chill. Refrigerate green onions, ham, bean sprouts, cucumber and red pepper separately, covered, 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 edges. To serve, toss noodles with vegetables, ham and Peanut Sauce. Makes 6 to 8 servings.

Note: The noodles and sauce must be at room temperature when tossed and served. If colder the sauce will be too thick and will lose its creamy consistency.

Peanut Sauce

1 1/2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon minced green onion
6 tablespoons creamy peanut butter
2 tablespoons heavy soy sauce cup red wine vinegar
1 tablespoon Chinese chili paste
1 teaspoon sugar
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 tablespoon dry Sherry
1 teaspoon Chinese-style hot dry mustard
1/2 teaspoon salt
1/2 cup chicken stock.

Combine ginger, garlic, green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, Sherry, dry mustard, salt and chicken stock and blend thoroughly. Cover and set aside. Do not refrigerate. When ready to use, blend well again.

Makes about 2 1/2 cups.

Source: LA Times