Ingredients
-
1/2
-
1
-
5
-
2
-
1
-
2
-
1 1/2
-
-
1/2
-
8
-
-
-
-
-
Directions
Rainbow Peanut Noodles, From Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor, by Nina Simonds., What an appealing combination, one that tastes as good as it looks. Have this wonderful recipe made and already in the fridge – looks awesome in the white oval serving dish I am using – going to make for great presentation and a lovely lunch. Thank you for posting – I know it is going to wow my guests!, From Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor, by Nina Simonds.
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Steps
|
1
Done
|
Cook the Noodles Until Just Tender; Rinse Under Cold Water; Drain, and Toss With 1 Teaspoon Sesame Oil. Arrange the Noodles in a Large Serving Bowl. |
|
2
Done
|
Arrange the Vegetables in Concentric Circles Over the Noodles and Then Pile the Chicken in the Center. Sprinkle the Scallions on Top. |
|
3
Done
|
Serve at Room Temperature or Chilled, With the Chinese Peanut Dressing. |
|
4
Done
|
For Chinese Peanut Dressing: in a Food Processor Fitted With the Metal Blade or in a Blender, Finely Chop the Ginger and Garlic. Add the Remaining Ingredients in the Order Listed and Process Until Smooth. the Dressing Should Be the Consistency of Heavy Cream. If It Is Too Thick, Add More Water or Chicken Broth; If Too Thin, Add More Peanut Butter. Refrigerated, in a Covered Container, the Dressing Will Keep For 2 to 3 Weeks. |
