| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Asian |
April 1994 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Fresh oriental-style water noodles or; (12-ounce) |
|
|
; linguine |
| 3 |
tb |
Oriental sesame oil |
| 2 1/2 |
tb |
Minced peeled fresh ginger |
| 1 |
sm |
Jalapeno chili; seeded |
| 1 |
c |
Fresh cilantro leaves; (packed) |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Rice vinegar |
| 1 |
tb |
Creamy peanut butter |
| 3 |
tb |
Canned chicken broth; (or more) |
INSTRUCTIONS
Cook noodles in large pot of boiling salted water until just tender
but still firm to bite. Drain noodles. Rinse with cold water; drain
well. Transfer to large bowl. Toss with 1 tablespoon sesame oil.
With processor running, drop ginger and chili through feed tube and
mince. Add cilantro, soy sauce, vinegar, peanut butter, 3 tablespoons
broth and remaining 2 tablespoons sesame oil. Process until mixture
is almost smooth, adding more broth if necessary. Season to taste
with salt and pepper. Add sauce to noodles and toss.
Serves 4.
Bon Appetit April 1994
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