| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 | Basil | |
| 1/4 | Mint | |
| 1/4 | Cilantro | |
| 1/2 | c | Roasted peanuts |
| 3 | Serrano chiles, stem removed | |
| 2 | T | Minced ginger |
| 2 | T | Minced garlic |
| 1 | T | Sugar |
| 1/4 | c | Lime juice |
| 1 | T | Salt |
| 1 | t | White pepper |
| 1 | c | Peanut oil |
| 8 | oz | Blanched and refreshed |
| shanghai noodles | ||
| 1 | Cucumber, julienned | |
| 1/4 | c | Chopped scallions |
| Chopped peanuts | ||
| Freshly chopped mint | ||
| Freshly chopped cilantro | ||
| Basil leaves |
INSTRUCTIONS
Make the pesto: In a food processor process the first 11 ingredients. Slowly add the oil in a stream. Taste for seasoning. Finish the salad: In a large bowl, mix noodles, cucumber and scallions with enough pesto to cover the noodles. Garnish the chopped peanuts, mint, cilantro and basil leaves. Recipe by: Cooking Live Show #CL8941 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2560
Calories From Fat: 2229
Total Fat: 254.2g
Cholesterol: 0mg
Sodium: 7021.7mg
Potassium: 1932.4mg
Carbohydrates: 66.2g
Fiber: 20.8g
Sugar: 22.4g
Protein: 28.1g