Title: Szechuan Noodle Salad in Peanut Sauce
Categories: Chinese Salad
Yield: 6 Servings
| PEANUT SAUCE |
| 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 |
| NOODLES |
| 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 |
*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.