| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Eggs |
Asian |
Cklive11 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Smooth peanut butter |
| 1/3 |
c |
Chicken stock |
| 1/4 |
c |
Soy sauce |
| 4 |
tb |
Asian sesame oil* |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Peeled and minced gingerroot |
| 2 |
tb |
Sugar |
| 2 |
tb |
Red-wine vinegar |
| 2 |
ts |
Hot pepper oil* |
| 1/4 |
|
Milk |
| 3 |
qt |
Water |
| 1 |
tb |
Peanut oil |
| 1 |
|
10 ounces th Chinese egg noodles* or spaghettini |
INSTRUCTIONS
In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut
oil, add the noodles, and cook them until they are just al dente. Drain
them in a colander, rinse them under running cold water, and drain them
well.
In a food processor fitted with the metal blade or in a blender, blend all
the ingredients
Toss noodles with peanut sauce.
*available at Asian grocery stores
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9207
Converted by MM_Buster v2.0l.
A Message from our Provider:
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