Sichuan Peanut Sauce Noodles recipe
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Beans and Grains Recipes
Chicken Recipes
China Recipes
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Peanuts Recipes
 
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
1 pound egg noodles fresh thin
--- Peanut Sauce
1 cup peanuts dry roasted
1/2 piece gingerroot fresh, peeled
3 cloves garlic
1/2 teaspoon salt or to taste
1 tablespoon sugar
2 tablespoons oriental sesame oil
1 tablespoon peanut oil
2 tablespoons dark soy sauce
2 tablespoons lime juice or red wine vinegar
1 teaspoon hot chili oil
1/2 cup water
--- Garnishes
2 each green onions thinly sliced
2 cups chicken poached, shredded
1/2 pound green beans blanched, julienned
1 x 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.

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