Title: Sichuan Peanut Sauce Noodles
Categories: Chinese Pasta Ceideburg
Yield: 6 Servings

1	lb	Fresh thin egg noodles
PEANUT SAUCE
1	c	Unsalted dry roasted peanuts
1/2		Piece peeled fresh ginger
3		Garlic cloves
1/2	ts	Salt, or to taste
1	tb	Sugar
2	tb	Asian sesame oil
1	tb	Peanut oil
2	tb	Dark soy sauce
2	tb	Lime juice, or red wine vinegar
1	ts	Hot chili oil
1/2	c	Water
GARNISHES
2		Green onions, thinly sliced
2	c	Shredded poached chicken
1/2	lb	Blanched green beans, julienned
		Coriander leaves

Believe it or not, these are excellent for breakfast...

Bring 4 quarts water to a boil in a large pot. Gently pull the noodles apart to separate the strands, and add to the boiling water. Stir. Bring to a second boil; boil for 1 minute. Drain in a colander, then rinse thoroughly under cold water. Drain. set aside.

Coarsely chop the peanuts in a food processor; remove 1/4 cup and set aside. Add the ginger, garlic, salt and sugar to remaining peanuts in the processor and process to a coarse mixture. Add sesame and peanut oils, the soy sauce, lime juice and chili oil; process for 1 minute, or until smooth. Stir in the water; the mixture should have a thin, creamy consistency. Add a little more water, if necessary. To serve, toss the noodles with the sauce. Add the green onions, chicken and green beans.

Place on serving plates, sprinkle with chopped pea nuts and garnish with coriander leaves. Serve at room temperature. Serves 6 as a side dish.

Serves 6 as a side dish.

PER SERVING: 460 calories, 23 g protein, 45 g carbohydrate, 22 g fat (3 g saturated), 70 mg cholesterol, 806 mg sodium, 3 g fiber.

From Joyce Jue, San Francisco Chronicle, 7/22/92.

Posted by Stephen Ceideberg; October 20 1992.

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