Recipe - Sichuan Peanut Sauce Noodles

1 pound Fresh thin egg noodles

PEANUT SAUCE
1 cup Unsalted dry roasted peanuts
One half Piece peeled fresh ginger
3 Garlic cloves
One half teaspoon Salt, or to taste
1 tablespoon Sugar
2 tablespoon Asian sesame oil
1 tablespoon Peanut oil
2 tablespoon Dark soy sauce
2 tablespoon Lime juice, or red wine
vinegar
1 teaspoon Hot chili oil
One half cup Water

GARNISHES
2 Green onions, thinly cut or sliced up
2 cup Shredded poached chicken
One half pound 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 One fourth 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip