Recipe - Szechwan Noodle Salad In Peanut Sauce

PEANUT SAUCE
1 One half tablespoon Minced ginger root
1 tablespoon Minced garlic
1 tablespoon Minced green onion
6 tablespoon Creamy peanut butter
2 tablespoon Dark soy sauce
One fourth cup Red wine vinegar
1 tablespoon Chinese chili paste
1 teaspoon Sugar
1 tablespoon Sesame oil
2 tablespoon Vegetable oil
1 tablespoon Dry sherry
1 teaspoon Hot, dry mustard (Chinese)
One half teaspoon Salt
One half cup Chicken stock

NOODLES
1 pound Fettuccini
or other thin noodles
2 tablespoon Oil
1 cup Julienned carrots
1 cup Julienned green onions
One fourth pound Ham; julienned
1 cup Bean sprouts
1 cup Julienned cucumber
1 cup 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 fettuccini 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.

Created by: Hugh Carpenter, Los Angeles

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini