Rainbow Peanut Noodles
This is one of our summer favorites,
when it's too hot to cook! The Chinese Peanut Dressing can be served with vegetable
or noodle salads or a go-with-everything dipping sauce.
- 1/2 pound thin noodles, such as linguini, cooked until tender, rinsed with cold water, drained and tossed with 1 teaspoon sesame oil
- 5 carrots, peeled and grated
- 2 cucumbers (English/Seedless preferred), peeled, halved lengthwise, seeded, shredded and squeezed dry
- 2 cups bean sprouts, rinsed and drained
- 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
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- Noodles: 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
Yield: about 1 3/4 cups; serves 6
Keep refrigerated in a covered container and should last about 2 to 3 weeks.
Posted by Becky in Colo.
Source: Asian Noodles by Nina Simonds
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