Szechuan Noodles with Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This chilled noodle salad from Zygot Bookworks & Cafe is loaded with crisp vegetables. Ingredients:
1/2 cup (or more) canned vegetable broth |
1 cup super-chunky peanut butter |
1/4 cup soy sauce |
2 tablespoons balsamic vinegar |
1 1/2 tablespoons chili-garlic sauce |
5 garlic cloves, minced |
12 ounces dried chow mein udon (asian-style noodles) |
1 tablespoon canola oil |
8 large bok choy leaves |
2 red bell peppers, halved lengthwise |
2 large carrots, peeled |
1 bunch green onions |
2 cups shredded napa cabbage |
2 tablespoons toasted sesame seeds |
Directions:
1. Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
2. Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
3. Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.
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