Rainbow Peanut Noodles

Posted by Beck in Colo

Source: Asian Noodles by Nina Simonds

This is one of our summer favorites, when it's too hot to cook!

1/2 pound thin noodles, such as linguini, cooked
    until tender, rinsed with cold water, drained and
    tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
    lengthwise, seeded, shredded and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1 cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)

Arrange noodles in large serving bowl. Arrange vegetables in concentric circles over the noodles and pile the chicken in the center. Sprinkle the scallions on top. Serve chilled or at room temperature with the Peanut Dressing.

Serves 6.

Of course, I sometimes just toss everything together in a large bowl.

Chinese Peanut Dressing:

Can be served with vegetable or noodle salads or a go-with-everything dipping sauce.

1 (1/2-inch) thick slice fresh ginger,
    peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek), or to taste
1/2 cup smooth peanut butter or more if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more if necessary

In a food processor fitted with a metal blade, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it's too thick, add more water/broth. If it's too thin, add more peanut butter.

Makes about 1 3/4 cups. Keep refrigerated in a covered container and should last about 2 to 3 weeks.