Chinese Glass Noodles With Peanut Sauce Food
GLASS NOODLES WITH PEANUT-SESAME SAUCE
Add some cooked shredded chicken to this simple side dish and you have lunch. The proportions in the sauce are flexible.
Provided by Kate S.
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak cellophane noodles according to package directions, then chill.
- Mix sauce ingredients, thinning with hot water or chicken broth last, toss with noodles, and present on a platter.
- Choose from the list of garnishes, according to what you like or have on hand, and make your dish attractive!
CHINESE GLASS NOODLES WITH PEANUT SAUCE
"Glass" or "cellophane" noodles are made from mung beans, and are so called because they become almost transparent when cooked. The Chinese name for them is "sai fun" and you can find them in an Asian specialty grocery, or in the international section of a well-stocked traditional grocery. Most of the time spent here is passive, for soaking and then refrigerating the noodles.
Provided by Susiecat too
Categories Beans
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the noodles for 1 hour and drain.
- Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
- Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
- Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
- Add the remaining ingredients for the sauce and mix with the chilled noodles.
- Place the noodles on a serving dish and garnish with the green onions and peanuts.
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
SZECHUAN NOODLES WITH PEANUT SAUCE
Categories Peanut Bell Pepper Summer Chill Vegan Noodle Bon Appétit
Yield Serves 6 as a main-course
Number Of Ingredients 15
Steps:
- Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
- Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
- Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.
CHIN CHIN NOODLES WITH PEANUT SAUCE
This is a delicious Sichuan noodle dish served at Fun Lums Chinese Restaurant. Sichuan food tends to be hot, but one can amp down the heat by cutting back on the amount of chile oil. The Sichuan preserved Chinese radish is sold in cans at Asian markets. It's hot stuff, but flavorful and crunchy, but optional. This recipe was published in the Los Angeles Times, reader request column,
Provided by lynnski LA
Categories Szechuan
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine peanut butter, broth, garlic, soy sauce, vinegar, chile and sesame oils in a large bowl; then cook noodles according to package directions or until tender, then drain.
- Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
- Garnish with peanuts and green onions, and serve; makes 6 servings.
Nutrition Facts : Calories 438.3, Fat 14.5, SaturatedFat 2.5, Sodium 728.4, Carbohydrate 61.3, Fiber 3.6, Sugar 3, Protein 16.2
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