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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 10 |
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Another recipe from the RSVP section of an April 1981 Bon Appetit. It's from the Yenching Palace Restaurant in Washington, D.C. Ingredients:
1/2 cup chunky peanut butter, plus |
2 teaspoons chunky peanut butter |
5 tablespoons oil, heated with |
1/4 teaspoon red pepper |
3 -4 tablespoons minced green onions |
3 tablespoons soy sauce |
2 tablespoons vinegar |
1 -2 teaspoon crushed garlic |
1 teaspoon sugar |
1/4 teaspoon crushed szechuan peppercorns |
1 lb chinese noodles (can substitute fresh spaghetti or linguine) |
1 bunch spinach or 1 bunch watercress, parboiled and drained |
Directions:
1. Combine first 8 ingredients in small bowl, add water if thinner consistency is desired.
2. Cook noodles in boiling water until tender but still firm, checking frequently to avoid overcooking.
3. Drain and transfer to serving bowl.
4. Add spinach/watercress and sauce; toss lightly and serve.
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