Nick Cramer wrote:
> "W. Baker" > wrote:
>> tonight , for the first time in some 13 years we sent out for chinese
>> food after a hard day visiting doctors, getting a shot in the
>> back(sacroiliac-steroid) and travelling on 4 busses with my folding
>> chariot(it builds strong arms hauling it off and on the bus). Well, we
>> have had chinese take out occasionally, but not those shechuan dumplings
>> with hot oil sesame sauce, the kind I used to love, hot on noodles. The
>> taste of that sauce in my mouth is haunting me and I am trying to figure,
>> not the recipe for the sauce, which I have in a couple of
>> cookbooks-mostly peanut butter or sesame paste(tahini?) scallions, hot
>> oil, sesame oil, etc- but what would be not carby and good to use them
>> on. I was thinking of chicken but am not sure. Any bright ideas out
>> there in "watch the carbs" land? Why do I think that susan and/or Nick
>> will have some ideas?
>
> I'm not sure what I can offer, Wendy. My recipes are basically Thai. You
> can peruse my wife's cookbook at
> http://sqwertzme.googlepages.com/JunThai.htm, but most of them aren't low
> carb. You'd have to do what Jun does for me, modify them. Post or email me
> if I'm denser than usual. ;-)
>

I should have posted this sooner:


* Exported from MasterCook *

Cold Oriental Noodles with Peanut Sauce

serves 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Dreamfield's Spaghetti
1 tablespoon sesame oil
2 tablespoons peanut butter -- creamy
4 teaspoons soy sauce -- low sodium
1 tablespoon sherry
1 tablespoon water
1 teaspoon rice wine vinegar
2 teaspoons vegetable oil
1 teaspoon Splenda brown sugar blend -- firmly packed
1 teaspoon garlic -- finely minced
1 teaspoon ginger root -- minced
1 pinch crushed red pepper -- or to taste
1/2 cucumber -- peeled and sliced
2 scallions -- thinly sliced


Cook the spaghetti according to package directions. Drain and rinse
under cold water. Drain very well again. With your hands, toss the
noodles with half of the sesame oil. Cover and chill until ready to
combine with the peanut sauce, or up to 24 hours.

To make the peanut sauce, combine the remaining sesame oil with all the
other ingredients except the cucumber and scallion. Beat until well
mixed. The sauce can be kept in the refrigerator, covered, for up to 24
hours before serving.

Just before serving, gently toss the noodles with the sauce, cucumbers and
half the scallions. Garnish with the remaining scallions.

Cuisine:
"Chinese"
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