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Peanut Sesame Noodles

August 13, 2013

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This is a perfect supper for a hot summer day.  A cool, fresh, satisfying, sweet and slightly piquant dish.  It’s a favorite of ours – the second day, we were spooning up the sauce that remained on our plates as we enjoyed the leftovers.

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Peanut Sesame Noodles

 

8 oz. noodles (vermicelli is perfect)

1/4 cup sesame oil

 

1/2 cup creamy peanut butter

1-1/2 Tbsp white vinegar

1/2 tsp dried red pepper flakes

2 Tbsp sugar

1/2 tsp ground white pepper

1/2 cup chicken broth

 

2 cucumbers, peeled, seeded, julienned

1 cold cooked chicken breast, cut into small pieces

6 cold cooked shrimp

2 scallions, minced

1/2 cup chopped cilantro

 

Cook the noodles until tender, drain, cool in cold water, and drain again.  Toss the noodles with the sesame oil, cover, and refrigerate for an hour.

In a large bowl, combine the peanut butter, vinegar, pepper flakes, sugar, white pepper, and chicken broth.  Add salt to taste.  The sauce should be as thick and smooth as gravy – add more chicken stock if necessary.

Pour enough sauce over the noodles to moisten them well.  Place the noodles on a platter or in a serving bowl, top with the chicken, shrimp, cilantro and scallions.  Toss lightly.  Enjoy.

Notes:  This is our adaptation of a recipe that appeared in the September 1994 issue of Texas Highways.  The chicken and shrimp were not in the original recipe – omit one or both if you wish.  Sometimes I add chopped fresh basil leaves with the other herbs.  You can add more heat by increasing the pepper flakes or by adding some Hunan hot pepper sauce.  In researching other similar recipes today, I found that many of them included soy sauce.  Next time I’m going to add a tablespoon or so to the sauce.

Leftovers keep nicely for the next day – add any remaining sauce to the remaining noodles, cover, and refrigerate.  As with many recipes of this type, this one is very forgiving.  Adjust the ingredients to your taste, or add others.  Grated ginger?  Some lime juice squeezed over the top?  If bean sprouts were available, I’d add a half-cup or so.

Joe

 

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