0 recipes from contoocook and beyond


3 large cloves garlic
2 tsps. minced fresh ginger
l/4 cup soy sauce
l/4 cup water
l/4 cup rice vinegar
l tbsps. honey
4 drops Tabasco
2 tbsps. sesame oil
6 ozs. creamy peanut butter
Lo Main Salad:
l lb. lo mein noodles
l tsp. salt for cooking water
l large carrot
l large stalk celery
2 scallions
l med. red bell pepper
l/4 lb. daikon
l/4 lb. Chinese cabbage
2 tbsps. sesame oil
2 tbsps. peanut oil
l/4 lb. fresh snow peas
3 ozs. bean sprouts
Peel and chop garlic cloves and ginger. (They do not need to be finely minced) Place the garlic & ginger in blender with the soy sauce, water and vinegar. Blend to puree. Add honey, Tabasco, sesame oil and peanut butter and blend until smooth. Pour the peanut sauce into a med bowl and set aside. Cook the noodles in large pot of salted water according to directions. Place another smaller pot of water over high heat and bring to boil. While noodles are cooking peel and cut the carrot lengthwise into 2″ julienne. Slice celery on the bias, into l/4″ slices. Peel and julienne the daikon. Shred the Chinese cabbage thinly. Place the cooked noodles in large bowl. Sprinkle with sesame and peanut oil over noodles and toss. Add all the cut vbeggies to the noodles. Trim the snow peas and blanch in boiling water for l min. Risne udner cold water, drain and add to noodles along with the bean sprouts. Pour the peanut sauce over the noodle mix.
toss everything together, mixing wONE ell to coat all the veggies and noodles with the sauce. Serve at room temp or chilled slightly, not cold. Bildners ONE LB. OF PASTA IS FAR TOO MUCH FOR THIS RECIPE. IT’S GOOD BUT ALL YOU NEED IS ONE HALF LB.

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