Noodles With Peanut Butter/Sesame Paste
dried wheat noodles
peanut butter or sesame paste
chicken stock, heated
soy sauce
salt & white pepper
black vinegar (optional)
chili oil (optional)
sesame oil (optional)
chicken breast meat. cooked n shredded (optional)
cucumber, julienned or bean sprouts, blanched briefly in boiling water (optional)
1. For about 300g dried noodles, put about 6 T peanut butter/sesame paste into a bowl. Add 2-3 T chicken stock to the sesame paste/peanut butter, stir well to mix. Adding the stock by the spoonfuls gives you control over the consistency of the sauce and also makes it easier to mix evenly. Continue to add the stock by the spoonful, stir well to mix until smooth, repeating until you get a sauce that is the consistency of pouring cream. Add a little salt and white pepper.
2. Make sure noodles are cooked el dente. Drain well and put noodles into a bowl. If you are eating the noodles cold, cook the noodles before you make the sauce.
3. Drizzle some light soy sauce, sesame oil and black vinegar (very little) if using, over the cooked noodles, mixing well.
4. Pour the peanut butter/sesame paste sauce into the noodles, tossing well until all the noodles are coated. If there's not enough sauce, you have to make more.
5. Garnish with the shredded chicken and cuke or bean sprouts. Serve chili oil separately.
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