1 lb fresh thin egg noodles
1 cup unsalted dry roasted peanuts
1/2 piece peeled fresh ginger
3 garlic cloves
1/2 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
1/2 cup water
2 green onions, thinly sliced
2 cup shredded poached chicken
1/2 lb blanched green beans, julienned
1 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.
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