Cold Noodles With Peanut Sauce

Name: Cold Noodles With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cup dark roasted unsalted peanuts; 4 -6 tablespoons strong black tea; 1/4 cup peanut oil; 1/2 tablespoon minced fresh ginger; 1 garlic clove, minced; 1 small chile, seeded and finely chopped; 3/4 teaspoon kosher salt or 3/4 teaspoon sea salt; 1/2 tablespoon dark brown sugar; 2 1/4 teaspoons soy sauce; 1/4 teaspoon ground szechwan pepper (if available); 2 tablespoons fresh lime juice or 2 tablespoons fresh lemon juice; 1 tablespoon toasted sesame oil; 3/4 teaspoon chili paste or 3/4 teaspoon chili oil; 3 tablespoons packed cilantro leaves or 3 tablespoons chives; 1/2 tablespoon fish sauce; 1/2 lb wide chinese noodles; 1 chicken breast, boneless or on the bone; 1/2 large cucumber

Submitted by DrGaellon

"Adapted from a recipe by David Leibovitz. http://bit.ly/e57GMM"

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Ready In:: 45mins
Ingredients:: 18
Serves:: 4

ingredients

1 cup dark roasted unsalted peanuts
4 -6 tablespoons strong black tea
¹⁄₄ cup peanut oil
¹⁄₂ tablespoon minced fresh ginger
1 garlic clove, minced
1 small chile, seeded and finely chopped
³⁄₄ teaspoon kosher salt or 3/4 teaspoon sea salt
¹⁄₂ tablespoon dark brown sugar
2 ¹⁄₄ teaspoons soy sauce
¹⁄₄ teaspoon ground szechwan pepper (if available)
2 tablespoons fresh lime juice or 2 tablespoons fresh lemon juice
1 tablespoon toasted sesame oil
³⁄₄ teaspoon chili paste or 3/4 teaspoon chili oil
3 tablespoons packed cilantro leaves or 3 tablespoons chives
¹⁄₂ tablespoon fish sauce
¹⁄₂ lb wide chinese noodles
1 chicken breast, boneless or on the bone
¹⁄₂ large cucumber

directions

Put the peanuts, 1/4 cup hot tea, and oil into a blender. Process until peanuts are almost smooth. Add ginger, garlic, chile, salt, sugar, soy sauce, Szechuan pepper, citrus juice, sesame oil, chili paste, cilantro and fish sauce. Process until smooth; if too thick, add up to 2 additional tbsp hot tea.
Cook noodles according to package directions, to your preferred consistency. Drain and rinse under cold running water to stop the cooking. Toss with a drizzle of oil.
Put the chicken breasts in a medium saucepan, cover with cold water and add enough salt to estimate the saltiness of sea water. Cover and bring the water to a boil. Once the water comes to a boil, turn off the heat and leave the chicken breasts in the water for twenty minutes, covered. After twenty minutes, remove the chicken breasts from the liquid and let sit until cool enough to handle. Shred the chicken breasts by hand into bite-size strips.
Peel the cucumber. Cut it in half lengthwise then remove the seeds with a spoon. Slice the cucumber diagonally.
Divide the noodles between the four bowls, top with chicken and cucumbers, then add a few generous, heaping spoonfuls of peanut sauce. Garnish with sprigs of cilantro and encourage guests to mix everything together in their own bowls.
Leftover sauce will keep in the fridge 1 week or the freezer 2 months.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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