| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1 | bn | Basil |
| 1/4 | bn | Mint |
| 1/4 | bn | Cilantro |
| 1/2 | c | Roasted peanuts |
| 3 | Serrano chiles; stem removed | |
| 2 | tb | Minced ginger |
| 2 | tb | Minced garlic |
| 1 | tb | Sugar |
| 1/4 | c | Lime juice |
| 1 | tb | Salt |
| 1 | ts | 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
FOR PESTO FOR CUCUMBER SALAD GARNISH 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" <[email protected]> on Sep 15, 1997
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