Freshjuice

Fresh Juice Fresh Juice Healthy Made Delicious
Print
Add this recipe to ZipList!

Cold Noodles with Spicy Chinese Peanut Sauce

By
Andrew Chase
Photography by
Kevin Hewitt
Instead of chicken, you can top these noodles with pork (from a leftover roast, for instance), cooked shrimp or squid, or tofu strips. (For a vegetarian version, use light soy sauce instead of fish sauce.) Add other vegetables as desired, such as blanched bean sprouts, julienned carrot, shredded lettuce or blanched cabbage.

Ingredients

  • 1/2 cup  (125 mL)  natural (not homogenized) peanut butter
  • 2 tbsp  (30 mL)  peanut, sesame or vegetable oil
  • 4 cloves garlic, minced
  • 2 tsp  (10 mL)  hot pepper flakes
  • Pinch salt
  • 2 tbsp  (30 mL)  rice or cider vinegar
  • 1 tbsp  (15 mL)  soy sauce
  • 1 tbsp  (15 mL)  fish sauce or light soy sauce
  • 1 tbsp  (15 mL)  sesame oil
  • 2 tsp  (10 mL)  granulated sugar
  • 1 lb  (500 g)  Chinese wheat noodles or spaghetti or linguine
  • 2 cups  (500 mL)  shredded skinless cooked chicken
  • 1-1/2 cups  (375 mL)  julienned cucumber
  • 2 green onions thinly sliced
  • Coriander sprigs

Preparation

Place peanut butter in heatproof bowl.

In small skillet, heat peanut oil over low heat; add garlic, hot pepper and salt, and fry until garlic is softened and very fragrant and oil is reddened, about 5 minutes. Scrape into peanut butter; with fork, thoroughly mix. Whisk in vinegar, soy and fish sauces, sesame oil and sugar; whisk in at least 1/4 cup/60 mL water, adding more, if necessary, to make thick yet easily pourable sauce. Set aside.

In large pot of boiling salted water, cook noodles according to package instructions; drain, rinse, chill under cold water and drain. Place in individual bowls or on serving platter. Top with peanut sauce, chicken, cucumber, onions and coriander.

Makes 4 to 6 servings.

Advertisement
_

Newest Recipes

Comments

Transcontinental

A TC Media site, Consumer Solutions  

All rights reserved. Transcontinental Media G.P. © 2013