0 recipes from contoocook and beyond


3 large cloves garli8c
2 tsp. minced fresh ginger
l/4 cup soy sauce
l/4 cup water
l/4 cup vinegar
l tbsps. honey
4 drops tabasco sauce
2 tbsps. sesame oil
6 ozs. creamy peanut butter
l lb. lo mein noodles
l tsp. salt for cooking noodles
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
l/4 lb. fresh snow peas
3 ozs. bean sprouts.
Peel and chop garlic cloves and ginger (not necessary to finely mince)
Place chopped garlic and ginger in a blender withsoy sauce, water & vinegar. Blend to to puree.
Add honey, tabasco, sesame and peanut butter and blend until smooth. Pour the peanut sauce
into a med. bowl and set aside. Cook the noodles in large pot as per directions. Place anotehr small pot of water
over high heat and bring to a boil. While the noodles are cooking peel and cutr the carrot lenvgthwise into
2″ julienne. Slice celery on the bias into l/4″ slices. Slice the
scallions on the bias. Cut the pepper into l/4″slices. Peel and julienne the daikon. Shread the
cabbage thinly. Place the cooked noodles in large bowl. Sprinkle the sesame and peanut oil over the noodles
and toss. Add all the cut geggies to the noodles. Trim the snow peas and blanch in the
boiling water for l min. Rinse under cold water, drain and add to the noodles along with the
bean sprouts. Pour gthe peanut sauce over the noodle mixture. Toss everything together mixing well to coat all the
veggies and noodles with the sauce. Serve at room temp. or chilled slightly, not cold.

Serves 6 to 8.
Serves 6 to 8. J. Bildner

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