Szechuan Noodle Salad In Peanut Sauce

This Szechuan Noodle Salad is a bold and flavorful dish that balances the heat of chili paste with the creamy richness of peanut butter. The sauce is a complex blend of dark soy sauce, red wine vinegar, sesame oil, and aromatic ginger and garlic, creating a deeply savory profile with a subtle kick. Tossed with tender noodles and fresh green onions, this recipe offers a satisfying texture and a burst of authentic Chinese-inspired flavors. It is perfect as a quick weeknight dinner, a hearty lunch, or a vibrant side dish for gatherings.

Cooking Method: Boiling

Cuisine: Chinese

Courses: Salads

Difficulty: Intermediate

Servings: 2

Calories: 350.0

Description

This Szechuan Noodle Salad is a bold and flavorful dish that balances the heat of chili paste with the creamy richness of peanut butter. The sauce is a complex blend of dark soy sauce, red wine vinegar, sesame oil, and aromatic ginger and garlic, creating a deeply savory profile with a subtle kick. Tossed with tender noodles and fresh green onions, this recipe offers a satisfying texture and a burst of authentic Chinese-inspired flavors. It is perfect as a quick weeknight dinner, a hearty lunch, or a vibrant side dish for gatherings.

Directions

1
Bring a large pot of salted water to a boil and cook noodles according to package directions until al dente.
2
Drain the noodles, reserving 1/2 cup of the cooking water, then rinse briefly with cold water if serving as a salad, or keep warm if serving hot.
3
In a small bowl, whisk together peanut butter, dark soy sauce, red wine vinegar, Chinese chili paste, sugar, sesame oil, dry sherry, hot dry mustard, and salt until smooth.
4
Gradually whisk in the chicken stock to thin the sauce to a pourable consistency.
5
In a large skillet, heat vegetable oil over medium heat.
6
Add minced gingerroot and minced garlic, sautéing for about 30 seconds until fragrant but not browned.
7
Pour the peanut sauce mixture into the skillet and stir to combine with the aromatics, heating through for 1 minute.
8
Add the drained noodles to the skillet and toss gently to coat evenly with the sauce.
9
If the sauce is too thick, add reserved cooking water one tablespoon at a time until desired consistency is reached.
10
Stir in minced green onion and serve immediately.

Nutrition Facts

Servings 2 cups

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.

Read it online: https://www.chefs-mate.com/recipe/szechuan-noodle-salad-in-peanut-sauce/