| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables, Meats |
Chinese |
Chinese, Salads |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Minced gingerroot |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Minced green onion |
| 6 |
tb |
Creamy peanut butter |
| 2 |
tb |
Dark soy sauce |
| 1/4 |
c |
Red wine vinegar |
| 1 |
tb |
Chinese chili paste |
| 1 |
ts |
Sugar |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Dry sherry |
| 1 |
ts |
Hot, dry mustard (Chinese) |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chicken stock |
| 1 |
lb |
Fettuccine or other thin noodles |
| 2 |
tb |
Oil |
| 1 |
c |
Julienned carrots |
| 1 |
c |
Julienned green onions |
| 1/4 |
lb |
Ham; julienned |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Julienned cucumber |
| 1 |
c |
Julienned red bell pepper |
INSTRUCTIONS
NOODLES:
*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 julienned 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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