Ingredients
-
8
-
2
-
-
6
-
1/4
-
9
-
6
-
1/2
-
2
-
4
-
-
-
-
-
Directions
Cool Chinese Noodle in Peanut Sauce, A very popular Chinese noodle in Taiwan. This is my dad’s favorite dish in the summer., This was very tasty, after I made some slight adjustments. I cut the dressing to a quarter of the recipe, using less soy (2 Tbsp total – next time I might use even less) and 2 Tbsp more peanut butter. Also skipped the hot water and just mixed by hand, sticking it in the microwave for 20 seconds to combine. Forgot to toss the pasta with the sesame oil but didn’t miss it. I added all the optional garnishes and used somen noodles (Japanese pasta). Had more than enough dressing from the quarter recipe for 6 oz of pasta with 1 carrot, a small cuke, and green onion (so the full recipe of dressing would probably dress almost 2 lbs of pasta without veg; maybe 1 1/2 lbs with several carrots, cucumbers & green onions added). I always enjoy trying new versions of peanut sauce. Thanks for sharing yours!, This recipe sounds wonderful. I intend to make it this week.
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Steps
|
1
Done
|
Cook Noodles in a Large Pot of Boiling Water Over Medium Heat. |
|
2
Done
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Cook Until Barely Tender and Still Firm. |
|
3
Done
|
Drain Immediately and Rinse With Cold Water Until Cold. |
|
4
Done
|
Drain Well and Toss Noodles With (2 Tbsp) Dark Sesame Oil So They Don't Stick Together. |
|
5
Done
|
For Dressing: Combine All Ingredients Except Hot Water in a Blender and Blend Until Smooth. |
|
6
Done
|
Thin With Hot Water to Consistency of Whipping Cream. |
|
7
Done
|
For Garnish, Peel Flesh of Carrot in Short Shavings About 4" Long. |
|
8
Done
|
Just Before Serving, Toss Noodles With Sauce. |
|
9
Done
|
Garnish With Cucumber, Green Onion, and Carrot. |
|
10
Done
|
Serve Cold. |
