More Great Recipes: Asian

Cold Peanut Noodles


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

12 oz. Chinese noodles
1/2 cucumber
6 oz fresh bean sprouts
1 small carrot
4 oz fresh green beans (optional)
Sauce:
4 cloves garlic, crushed
1 inch ginger root, chopped very fine
1 tblsp mushroom soy sauce
1 tblsp regular soy sauce
3 tblsp honey
3 tblsp peanut butter
1 tblsp sesame oil
1 tsp chili paste
1 1/2 tblsp rice wine vinegar


Boil the noodles for 4 minutes, stirring occasionally. Drain and turn out into a pot with water and ice. You want the noodles to cool


quickly. When the temperature has stabilized, pick out the remaining ice cubes and drain again. Place in the refrigerator until just


before serving.


Seed the cucumber and cut into julienne slices. Cut the carrot into very fine strips. You can use a large grater blade. Rinse the bean


sprouts and put them into ice water for 15-20 min. Green beans should be blanched then julienned.


Mix the sauce ingredients and taste to adjust the seasonings. The key to this dish is a balance between salt, sweet, sour, and a hint of


spice.


Just before serving, toss the noodles with a couple teaspoons of sesame oil, then toss with the sauce and vegetables


Pairs Well With


Notes

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