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Szechuan Noodle Salad In Peanut Sauce #1

Szechuan Noodle Salad in Peanut Sauce #1 recipe image
This Szechuan-inspired noodle salad offers a delightful balance of textures and bold flavors. The heart of the dish is a luscious, creamy peanut sauce infused with aromatic ginger, garlic, and a hint of heat from Chinese chili paste. Thin noodles are tossed with the sauce and combined with a medley of crisp vegetables like julienned carrots, cucumbers, and bean sprouts, along with savory ham. The dish is best served at room temperature, allowing the flavors to meld perfectly without the sauce thickening too much. It&# 226;€™s an excellent choice for a quick weeknight dinner, a potluck contribution, or a refreshing meal on a warm day. The combination of sweet, salty, and spicy notes makes it incredibly satisfying and addictive.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 350.0
Description
This Szechuan-inspired noodle salad offers a delightful balance of textures and bold flavors. The heart of the dish is a luscious, creamy peanut sauce infused with aromatic ginger, garlic, and a hint of heat from Chinese chili paste. Thin noodles are tossed with the sauce and combined with a medley of crisp vegetables like julienned carrots, cucumbers, and bean sprouts, along with savory ham. The dish is best served at room temperature, allowing the flavors to meld perfectly without the sauce thickening too much. It's an excellent choice for a quick weeknight dinner, a potluck contribution, or a refreshing meal on a warm day. The combination of sweet, salty, and spicy notes makes it incredibly satisfying and addictive.
Ingredients
  • 1 1/2 tablespoon Minced gingerroot
  • 1 tablespoon Minced garlic
  • 1 tablespoon Minced green onion
  • 6 tablespoon Creamy peanut butter
  • 2 tablespoon Dark soy sauce
  • 1/4 cup Red wine vinegar
  • 1 tablespoon Chinese chili paste
  • 1 teaspoon Sugar
  • 1 tablespoon Sesame oil
  • 2 tablespoon Vegetable oil
  • 1 tablespoon Dry sherry
  • 1 teaspoon Hot, dry mustard (Chinese)
  • 1/2 teaspoon Salt
  • 1/2 cup Chicken stock
  • 1 lb Fettuccine or other thin noodles
  • 1 cup Julienned carrots
  • 1 cup Julienned green onions
  • 1/4 lb Ham, julienned
  • 1 cup Bean sprouts
  • 1 cup Julienned cucumber
  • 1 cup Julienned red bell pepper
Directions
  1. 1
    In a large bowl, combine minced ginger, minced garlic, 1 tablespoon minced green onion, peanut butter, dark soy sauce, red wine vinegar, Chinese chili paste, sugar, sesame oil, vegetable oil, dry sherry, hot dry mustard, salt, and chicken stock.
  2. 2
    Whisk or blend the sauce mixture thoroughly until smooth and well combined.
  3. 3
    Cover the sauce and let it sit at room temperature while preparing the noodles and vegetables. Do not refrigerate.
  4. 4
    Cook fettuccine or thin noodles according to package directions until tender.
  5. 5
    Drain the noodles and immediately toss with 1 tablespoon of oil to prevent sticking.
  6. 6
    Spread the oiled noodles on a baking sheet or large plate to cool to room temperature.
  7. 7
    Place julienned carrots in a sieve and pour boiling water over them to blanch briefly.
  8. 8
    Immediately drain the carrots and pat dry with paper towels. Chill them in the refrigerator.
  9. 9
    Prepare remaining vegetables: julienned green onions, julienned ham, bean sprouts, julienned cucumber, and julienned red bell pepper.
  10. 10
    Chill all prepared vegetables separately in the refrigerator until serving time.
  11. 11
    Ensure noodles and sauce are at room temperature before assembling.
  12. 12
    Place the room-temperature noodles in the center of a large serving bowl or platter.
  13. 13
    Arrange the chilled vegetables and ham in separate mounds around the edge of the noodles.
  14. 14
    Give the peanut sauce a quick re-blend or stir if separation has occurred.
  15. 15
    Pour the peanut sauce evenly over the noodles, vegetables, and ham.
  16. 16
    Toss everything together gently until well coated and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 350.0kcal
% Daily Value *
Total Fat 27.1g42%
Saturated Fat 5.4g27%
Cholesterol 27.2mg10%
Sodium 3098.9mg130%
Total Carbohydrate 12.4g5%
Dietary Fiber 3.1g13%
Sugars 3.9g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Temperature Matters: The noodles and sauce must be at room temperature when tossed and served. If the components are cold, the peanut sauce will thicken excessively and lose its creamy consistency.

Sauce Preparation: Make the sauce ahead of time to allow the flavors to meld. Keep it at room temperature for up to 2 hours before serving. Do not refrigerate the sauce before use, as it will harden.

Vegetable Prep: Blanching the carrots briefly helps to soften them slightly while maintaining their crunch. Ensure all vegetables are dry before chilling to prevent sogginess in the final salad.

Noodle Handling: Tossing the cooked noodles with oil while warm prevents them from sticking together as they cool.

Substitutions: You can substitute fettuccine with ramen noodles, soba, or angel hair pasta. For a vegetarian version, omit the ham and chicken stock, using vegetable stock instead.

Keywords: szechuan, noodle, salad, peanut, sauce, chinese, ginger, garlic, soy, vinegar, chili, sesame, vegetables, ham, bean, carrot, cucumber, green, onion, sherry
Read it online: https://www.chefs-mate.com/recipe/szechuan-noodle-salad-in-peanut-sauce-1/