Szechuan Noodles With Peanut Sauce
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
45
Sourness
38
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
1 cup
Smooth Peanut Butter1 cup
Soy Sauce2 tbsps
Balsamic Vinegar1 cup
Peanut (chopped)2 tbsp
Canola Oil4 large
Leaves (bok choy)1 large
Carrot (peeled)1 bunch
Green Onion2 tbsps
Toasted Sesame SeedsDirections:
1
Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick)
2
Cook noodles in large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes
3
Drain
4
Rinse noodles under cold water and cool
5
Cut noodles into 4 to 5 - inch lengths
6
Transfer noodles to very large bowl
7
Toss with oil to coat
8
Chiffonade bok choy, julienne carrots and slice onions into matchstick-size strips
9
(Sauce, noodles and vegetables can be prepared 4 hours ahead
10
Cover separately; chill
11
Bring sauce to room temperature before continuing, thinning with additional broth if necessary
12
) Add vegetable strips to noodles
13
Toss with enough peanut sauce to coat
14
Sprinkle with peanuts and sesame seeds