Rainbow Peanut Noodles

Ingredients

From Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor, by Nina Simonds.

Makes 6 servings

I'm invited to neighborhood parties not for my witty conversation but for my peanut noodles. In fact, I started a craze when I served this noodle salad at a street gathering. Everyone demanded the recipe and soon it appeared in different forms at every neighborhood get-together. The spicy peanut dressing is superb on almost any salad. During the summer, I keep extra on hand and always have a package of noodles and some vegetables in my refrigerator for a cool, ready-in-minutes meal.

One-half pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil:

• 5 carrots, peeled and grated

• 2 English (seedless) cucumbers, 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 strings (about 1 cup)

• 2 cups sliced cooked chicken (cut into thin strips)

• One and one-half tablespoons minced scallion greens

• Chinese Peanut Dressing (recipe follows)

1. Arrange the noodles in a large serving bowl.

2. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top.

3. Serve at room temperature or chilled, with the Chinese peanut dressing.

Chinese Peanut Dressing

My refrigerator would seem empty without a batch of this all-purpose peanut butter-based sauce. I serve it with vegetable and noodle salads, and as a go-with-everything dipping sauce.

• 1 one-half inch thick slice fresh ginger, peeled and sliced in half

• 8 cloves garlic, peeled

• 1 teaspoon hot chile paste, or more to taste

• One-half cup smooth peanut butter, or more to taste

• One-fourth cup soy sauce

• 3 and one-half tablespoons sugar

• 3 and one-half tablespoons Chinese black vinegar or Worcestershire sauce

• 3 tablespoons toasted sesame oil

• 5 tablespoons Chinese Chicken Broth (page 53) or water, or more if necessary

In a food processor fitted with the metal blade or in a blender, 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 is too thick, add more water or chicken broth; if too thin, add more peanut butter. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.

Instructions