Leftover peanut sauce will keep for at least a week in a covered container in the refrigerator. Blanched raw peanuts, dark soy sauce, light sauce and Chinese egg noodles are available at most Asian markets. From
Big Bowl Noodles and Rice by Bruce Cost (Harper Collins).
Ingredients:
2 cups peanut oil
1 cup blanched raw peanuts
1/2 cup freshly brewed Chinese black tea, divided
1 Tbs. chopped ginger
6 garlic cloves
1 to 2 fresh red chili peppers
1 tsp. kosher salt
1 Tbs. sugar
2 tsp. dark soy sauce
2 tsp. light soy sauce
1/4 cup Japanese rice wine vinegar
3 Tbs. sesame oil
Chinese egg noodles
cucumber, peeled, seeded and finely julienned, for garnish
fresh cilantro leaves, for garnish
Preparation:
In a heavy saucepan, heat peanut oil to nearly smoking. Add peanuts, stir once and turn off heat. Allow to sit 10 minutes until peanuts are a light golden color. Remove peanuts with a slotted spoon to a food processor and reserve peanut oil.
Grind peanuts to a coarse paste. Add 1/4 cup of reserved peanut oil, a splash of tea, ginger, garlic, chile peppers, salt and sugar and pulse in processor. Add light and dark soy sauces and vinegar, and pulse. Remove mixture to a mixing bowl and stir in sesame oil, then stir in remaining tea until sauce is smooth.
Serve over Chinese egg noodles that have been cooked according to package instructions, then drained, run under cold water to stop cooking, drained again and then tossed with sesame oil.
Use 2/3 cup peanut sauce for every pound of cooked noodles and serve with cucumber and cilantro.
Yield: Approximately 3 cups
Nutrition information per 1/3 cup sauce serving:
Calories:290
Carbohydrates: 45 g
Protein: 5 g
Fat: 18 g, including sat. fat 3 g
Cholesterol: 0 mg
Sodium: 303 mg
Calcium: 59 mg
Dietary fiber: 2 g
Diabetic exchanges per serving: 2 bread/ starch exch., 1 other carb. exch., and 3 1/2 fat exch.
Additional Recipes:
Big Bowl Fall-Winter Chicken
Shanghai Noodles with Pork and Napa Cabbage
Thai Chicken Noodles with Garlic and Peanuts
