Szechuan Noodle Salad In Peanut Sauce

Course : Chinese
Serves: 6
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Ingredients:

-----peanut sauce-----
1 1/2 tablespoons minced gingerroot
1 tablespoon minced garlic
1 tablespoon minced green onion
6 tablespoons creamy peanut butter
2 tablespoons dark soy sauce
1/4 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 hot -- Chinese dry mustard
1/2 teaspoon salt
1/2 cup chicken stock
-----noodles-----
1 pound fettuccine -- or other thin noodle
2 tablespoons oil
1 cup carrots, julienne
1 cup green onions, julienne
1/4 pound ham -- julienne
1 cup bean sprouts
1 cup cucumber, julienne
1 cup red bell pepper, julienne
 

Preparation / Directions:

*Note: The noodles and sauce must be at room temperature when tossed and served. If cold, the sauce will lose its creamy consistency. To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover and set aside. Do not refrigerate. To make noodles, cook fettuccine until tender. While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill. Wrap julienne green onions, ham, bean sprouts, cucumber and red pepper separately and chill 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 edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss. Created by: Hugh Carpenter, Los Angeles


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