Serve this versatile side dish warm or at room temperature with grilled chicken or pork chops. For a vegetarian meal, toss the dressed noodles with a variety of vegetables like, cucumbers, bean sprouts, and carrots.
Makes 6 to 8 servings
Peanut Dressing:
- 1/3-cup rice vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 1/2 cup smooth or chunky peanut butter
- 4 teaspoons chili garlic sauce
- 2-3 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon minced ginger
- 16 ounces fresh Chinese egg noodles
- 1/4 cup chopped cilantro
- 2 green onions, thinly sliced
- 1/4 cup coarsely chopped roasted peanuts
- 6-8 oz grilled chicken breast
Cooking:
- Combine dressing ingredients in blender; process until smooth.
- In a large pot of boiling water, cook noodles according to package instructions; drain and transfer to a large bowl.
- Add cilantro and green onions to noodles. Pour dressing over noodles and mix well. Garnish with the peanuts and grilled chicken. Serve warm or at room temperature.
Adapted from Martin Yan's Quick & Easy (Chronicle Books)
Copyrights Yan Can Cook Group, 2005