Chinese Peanut Dressing
1 1/2 inch thick slice fresh ginger, peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste, or more to taste
1/2 cup smooth peanut butter, or more to taste
1/4 cup soy sauce
3 ? tablespoons sugar
3 ? tablespoons Chinese black vinegar or Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons Chinese Chicken Broth (see link) or water, or more if necessary
1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil
5 carrots, peeled and grated
2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)
2 cups sliced cooked chicken (cut into thin strips)
1 1/2 tablespoons minced scallion greens


1. In a food processor fitted with the metal blade or in a blender, finely chop the ginger and garlic. Add the remaining ingredients in the order listed and process until smooth. The dressing should be the consistency of heavy cream. If it is too thick, add more water or chicken broth; if too thin, add more peanut butter.
2. Arrange the noodles in a large serving bowl.
3. Arrange the vegetables in concentric circles over the noodles and then pile the chicken in the center. Sprinkle the scallions on top. Serve at room temperature or chilled, with the Chinese peanut dressing.
This spicy peanut dressing is superb on almost any salad. Nina Simonds always keeps extra on hand and always have a package of noodles and some vegetables in the refrigerator for a cool, ready-in-minutes meal. Refrigerated, in a covered container, the dressing will keep for 2 to 3 weeks.
Rainbow Peanut Noodles
Categories :
Tags :