PEANUT-NOODLES(V) USENET Cookbook PEANUT-NOODLES(V)
PEANUT-NOODLES - Chinese-style noodles with a spicy peanut
This recipe is not authentic Chinese; it was created by com-
bining readily available ingredients and double-checking
against a Satay recipe. It's close to a Satay sauce but not
quite the same thing. It's also similar to a recipe in the
Enchanted Broccoli Forest, by Mollie Katzen.
INGREDIENTS (Serves 4)
1 pound fresh chinese-style noodles
1/2 Tbsp garlic chili paste
2 Tbsp good peanut butter (without added sugar).
1 Tbsp nam pla (fermented fish sauce)
1/2 cup water
2 stalks chopped scallions
(1) Boil a lot of water for the noodles; this is the
most time-consuming step.
(2) Rinse and trim scallions, then slice thinly.
(3) In a small mixing bowl, combine peanut butter and
chili paste with a fork. Mix thoroughly.
(4) Add water to the peanut mixture. This is tricky,
since peanut butter and water do not want to mix.
Start with a tiny bit of water, mix thoroughly
until it is homogeneous, and then add some more
water. You can begin to add larger quantities of
water as the sauce gets thinner. The water and
peanut butter really will mix, if you are patient.
(5) Continue adding water until the sauce has the con-
sistency you want; I make it about the consistency
(6) Stir in the nam pla.
(7) Once the pot of water is boiling, cook the noodles
until they are just done, and not mushy.
(8) Drain noodles and immediately mix in the sauce.
Toss until the noodles are evenly coated.
(9) Garnish with scallions, and serve.
The ingredients are readily available at oriental grocery
stores. Substitute soy sauce if you can't find nam pla. For
fresh noodles, you can substitute several packages of ramen
noodles, discarding sauce powders.
This basic recipe may be varied by modifying quantities.
Vary the chili paste to control hotness, and the nam pla to
control saltiness (but the sauce will taste saltier before
mixing with the noodles).
This will keep for at least a week in the refrigerator.
Serve with a good beer; it's too spicy for most wines.
If you use this as the main dish of a meal, it serves only
Difficulty: easy. Time: 5 minutes plus waiting for the
water to boil. Precision: No need to measure.
Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA
From: faigin@sdcrdcf (Daniel P. Faigin)
Subject: RECIPE: Peanut sauce
Date: 7 Nov 86 05:34:56 GMT
Organization: System Development Corp., Santa Monica, Calif., USA
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