Saturday, June 30, 2012
Chinese Peanut Noodle Salad
My friend Chrissie recommended a great cookbook that I've been getting a lot of tasty recipes from- West Coast Cooking by Greg Atkinson. This was great for a community group bbq.
For the Noodles
8 cups water
2 tablespoons kosher salt
12 ounces dried Chinese egg noodles (I found them at Thriftway)
1 pound broccoli florets, cut into 2-inch pieces
1 medium red bell pepper
1/2 cup chopped dry-roasted peanuts
1 bunch cilantro, coarsely chopped
1 bunch green onions
For the Peanut Sauce
1/2 cup water
2 tablespoons rice vinegar
1-inch piece ginger root, grated
2 or 3 cloves garlic
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
2/3 cup smooth organic peanut butter
1. Bring the water and salt to a boil in a heavy, 6- to 8-quart pot. Add the noodles. When the noodles have been cooking for 5 minutes, add the broccoli florets. By the time the noodles are tender, the broccoli should be bright green and almost tender too. Drain the noodles and broccoli through a colander and spread them out on a baking sheet to cool.
2. Make the peanut sauce. Put the water, vinegar, ginger, and garlic in a blender and purée until the ginger and garlic are liquefied, about 2 minutes. Add the soy sauce, brown sugar, sesame oil, and peanut buter and blend again until smooth and creamy.
3. Transfer the cooled noodles and broccoli to a large salad bowl. Cut the red pepper into julienne strips and toss with the noodles. Toss the salad with the peanut sauce and top the salad with the chopped peanuts, cilantro, and green onions. Serve cold or at room temperature.