Cold Peanut Noodles with Tofu and Red Peppers
Categories: Pasta/Rice/Noodles, World Cuisine (Chinese)
Contributed by: Kelly
CA
I always like Chinese peanut noodles. They are best eaten at
room temperature.
Here is a recipe:
Cold Peanut Noodles with Tofu and Red Peppers
TOTAL TIME: 30 MIN
SERVES: 4
A vast improvement on the usual sesame noodles made famous by a million
Chinese take-out menus, this silky version includes chunks of tofu and
sweet, crunchy slices of red bell pepper.
Ingredients:
1/2 pound firm tofu, cut into 1/2-inch dice
1/4 cup plus 2 tablespoons soy sauce
3/4 pound Chinese chow mein noodles or thin linguine
1/2 cup creamy peanut butter
1/2 cup chicken stock or low-sodium broth
1 tablespoon rice vinegar
3/4 teaspoon Chinese chile-garlic sauce
1 tablespoon chopped fresh ginger
1 garlic clove
3/4 teaspoon Asian sesame oil
1 red bell peppers, thinly sliced
3 large scallions, cut into 2-inch lengths and julienned
Cilantro sprigs, for garnish
directions:
In a large bowl, toss the tofu with 2 tablespoons of the soy sauce and
let stand for 10 minutes.
Bring a large saucepan of water to a boil. Add the chow mein noodles
and cook until they are al dente. Drain and rinse the noodles under
cold water. Shake out the excess water and add the noodles to the tofu
and soy sauce.
Meanwhile, in a blender, combine the remaining 1/4 cup of soy sauce
with the peanut butter, chicken stock, rice vinegar, chile-garlic
sauce, ginger, garlic and sesame oil and puree until a smooth sauce
forms. Pour the peanut sauce over the noodles, add the sliced red bell
peppers and scallions and toss. Garnish with cilantro and serve.
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Kelly
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