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Ингредиенты
- 1Â 1/2 Tbsp. Chopped gingerroot
- 1 Tbsp. Chopped garlic
- 1 Tbsp. Chopped green onion
- 6 Tbsp. Creamy peanut butter
- 2 Tbsp. Dark soy sauce
- 1/4 c. Red wine vinegar
- 1 Tbsp. Chinese chili paste
- 1 tsp Sugar
- 1 Tbsp. Sesame oil
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Dry sherry
- 1 tsp Warm, dry mustard (Chinese
- 1/2 tsp Salt
- 1/2 c. Chicken stock
- 1 lb Fettuccine, or possibly other thin noodle
- 2 Tbsp. Oil
- 1 c. Julienned carrots
- 1 c. Julienned green onions
- 1/4 lb Ham, julienned
- 1 c. Bean sprouts
- 1 c. Julienned cucumber
- 1 c. Julienned red bell pepper
Инструкции
- *Note: The noodles and sauce must be at room temperature when tossed and served. If cool, the sauce will lose its creamy consistency.
- To make peanut sauce, combine ginger, garlic, 1 Tbsp. green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock.
- Blend thoroughly. Cover and set aside. Don't chill.
- To make noodles, cook fettuccine till tender. While noodles are still hot, toss with oil till well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper separately and refrigeratetill serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl or possibly platter. Arrange vegetables and ham attractively in separate mounds around edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss.
- Makes 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 544 | |
| Calories from Fat 189 | 35% |
| Total Fat 21.81g | 27% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.23g | |
| Cholesterol 13mg | 4% |
| Sodium 876mg | 37% |
| Potassium 585mg | 17% |
| Total Carbs 68.81g | 18% |
| Dietary Fiber 5.4g | 18% |
| Sugars 7.5g | 5% |
| Protein 18.74g | 30% |
