1 red bell pepper, cored, seeded and cut into thin strips (about 1 cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing
1 (1/2-inch) thick slice fresh ginger,peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek), or to taste
1/2 cup smooth peanut butter or more if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more if necessary
Arrange noodles in large serving bowl. Arrange vegetables in concentric
circles over the noodles and pile the chicken in the center.
Sprinkle the scallions on top. Serve chilled or at room temperature
with the Peanut Dressing. Of course,
I sometimes just toss everything together in a large bowl.
Chinese Peanut Dressing: In a food processor fitted with a metal
blade, finely chop the ginger and garlic. Add the remaining
ingredients in the order listed and process until smooth. The
dressing should be the consistency of heavy cream. If it's
too thick, add more water/broth. If it's too thin, add more
Makes about 1 3/4 cups; serves 6.
Keep refrigerated in a covered container and should last about 2 to 3 weeks.