oooh..i bet that will be good warm with diced chicken breast..i am gonna
try that this week..today making chili so gotta wait..plus i got no ginger
or sherry..the rest i got...so will pick up what i dont like monday or
whenever the chili runs out..lol

KROM

"Janet Wilder" > wrote
>
> * 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"
> - - - - - - - - - - - - - - - - - - -
>
>