Steve Wertz wrote:

> I just perfected this recipe - Took me about 3 tries. Forgive the
> use of lingune, but they actually work better than chow mein/lo mein
> noodles.
>
> Sesame Peanut Noodles Recipe By Steve Wertz - March 12th, 2007
> Copyright (C) 2007 http://www.recfoodcooking.com
>
> Yield: 6-8 servings
> Nutritional Info: Not too bad for you
> Allergy Sufferers: Consult with *your* lawyer, not mine
>
> Noodles:
> 1 lb package Linguine
>
> Sauce:
> 3/4 cup Peanut butter (smooth or crunchy, but not extra crunchy)
> 2/3 cup Chicken stock or (Chicken base is OK, don't use bouillon)
> 1/4 cup White or Red Rice vinegar (but not black)
> 2 Cloves Garlic
> 2 TS White or palm sugar
> 1 TB Light soy sauce (preferably Kim-Lan or Pearl River)
> 2-3 ts Grated ginger
> 2-3 ts Dark/toasted sesame oil
> 1-3 ts Huy Fong Sriracha or Huy Fong garlic chili paste
>
> Garnish:
> 2 TB Sesame seeds (toasted fresh in a pan - DO NOT burn)
> 4 stalks Scallions - sliced thinly, parts of green OK.
> Juiliened Diakon (optional)
> Chopped Cilantro (optional)
>
> While linguine is cooking, combine next 9 ingredients and bring to a
> slow simmer over low heat stirring often until peanut butter
> incorporates and sauce thickens. Remove from heat.
>
> Drain linguine, add sauce and stir thoroughly. Toasted sesame
> seeds, sliced green onions, daikon, and cilantro may be incorporated
> into the mixture, or used on top for presentation.
>
> Best after 1 day, and served at room temp or warmed. You can also
> use cashew butter in lieu of peanut butter. Do not use tahini.

Steve,
Sounds good. I've save it. I'll give it a try
one of these days soon.
Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?