6 oz Peanut butter
4 tbsp Sesame oil
3 tbsp Soy sauce
2 tbsp Rice vinegar
1 tsp Cayenne
1/2 tsp Habanero powder
Chicken broth
12 oz Chinese egg noodles (fat round ones preferred)
1 cup Blanched carrot, cut in matchsticks
3 Scallions, slivered
1 cup Snow pea pods, raw, cut in matchsticks
1 cup Raw bean sprouts
1/2 cup Roasted unsalted peanuts, ground
|
|
Over low heat, melt the peanut butter with the oil, soy sauce, and vinegar. Stir in pepper powders. Thin to proper consistency with broth. Let cool. Taste for seasoning, correcting with salt or soy.
Cook noodles in the usual way until they are done. Drain and put onto a serving platter. Cover with sauce.
Arrange carrot, scallions, pea pods, and sprouts in a neat design over the noodles and sauce. Strew with peanuts. Serve cool or cold.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
|
|
