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Yield: 2 cups of sauce/6 portions of the dish
This sauce, native to
Sichuan and served with noodles, is best made starting
from scratch with uncooked peanuts and best served
at room temperature. The combination of nutritious
protein from the peanut sauce, the carbohydrate
of the noodles and some cucumbers and cilantro,
render this a delicious, light and full-balanced
quick meal.
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|
Ingredients |
Amount |
| For
the sauce: |
|
| Fine
peanut oil |
1 ½
cups |
| Raw
blanched and peeled peanuts |
1 cup |
| Freshly
brewed Chinese black tea |
½
cup |
| Chopped
ginger |
1 Tbsp. |
| Garlic
cloves, chopped |
6 ea. |
Fresh
chili peppers (green or red), chopped
|
2
ea. |
| Kosher
salt |
2 tsp. |
| Sugar
|
2 ½
Tbsp. |
| Dark
soy sauce |
2 tsp. |
| Light
soy sauce |
1 ½
Tbsp. |
| Red
wine vinegar |
3 Tbsp |
| Sesame
oil |
2 Tbsp. |
| Hot
chili oil |
1
Tbsp |
| Lemon,
juiced |
½
each |
| |
|
| For
the rest of the dish: |
|
| Fresh Chinese
egg noodles, cooked |
1 lb. |
English cucumber,
peeled, seeded and finely julienned
|
1 ½ ea. |
| Fresh coriander
leaves |
½ cup |
Fresh poached
and hand-shredded chicken breast (optional)
|
2 ea. |
|
1. For the sauce: Heat
1 ½ cup oil in a wok over medium heat.
Add the peanuts, and cook, stirring constantly
until golden brown. Remove the peanuts with
a slotted spoon to a food processor and reserve
½ cup of the oil (use the rest for
cooking or salads).
|
| 2.
Grind the peanuts to a coarse paste. Add 1/4 cup
of the reserved peanut oil, a splash of the tea,
the ginger, garlic, chili peppers, salt and sugar
and continue to grind. Add the soy sauces and
vinegar and grind some more. |
| 3.
Transfer the mixture to a bowl and stir in sesame
oil, chili oil and lemon juice by hand. Finally
stir in the remaining tea until the sauce is smooth.
|
| 4.
To serve with noodles: Serve over Chinese egg
noodles that have been cooked, drained, and run
under cold water to stop the cooking, drained
again, then tossed with 2 teaspoons of sesame
oil per half-pound of cooked noodles. |
| 5.
Use 1/3 cup of peanut sauce for every half-pound
of noodles, cooked. Garnish to taste with the
cucumber, coriander leaves and optional shredded
chicken. |
|
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Nutrition
Facts |
| Serving
Size: 1/3 Cup plus noodles |
Servings
Per Recipe: 6 |
|
|
| |
%DV*
|
| Calories:
390 |
20
|
| Total
Fat: 26 grams |
40
|
Saturated
Fat: 3.9 grams
|
20
|
| Cholesterol:
27 mg |
9 |
| Sodium:
1078 mg |
45
|
| Total
Carbohydrate: 32 grams |
11
|
Dietary
Fiber: 3.2 grams
|
13
|
Sugars:
4 grams
|
|
| Protein:
11 grams |
23 |
|
| Vitamin
A: 6% |
Vitamin
C: 13% |
Calcium:
5% |
Iron:
12% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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