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Recipe: Rainbow Peanut Noodles
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6 Servings
1/2 lb Thin noodles; such as
-linguine
1 ts Toasted sesame oil
5 Carrots; peeled, grated
2 English (seedless)
-cucumbers; peeled, halved
Lengthwise; seeded,
-shredded, and
Squeezed dry
2 c Bean sprouts; rinsed,
-drained
1 Red bell pepper; cored,
-seeded,
And cut thin strings -; (abt
-1 cup)
2 c Sliced cooked chicken in
-thin strips
1 1/2 tb Minced scallion greens
Chinese Peanut Dressing;
Cook the noodles until just tender, rinse under cold water, drain, and toss
with the toasted sesame oil. Arrange the noodles in a large serving bowl.
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.
1/2 lb Thin noodles; such as
-linguine
1 ts Toasted sesame oil
5 Carrots; peeled, grated
2 English (seedless)
-cucumbers; peeled, halved
Lengthwise; seeded,
-shredded, and
Squeezed dry
2 c Bean sprouts; rinsed,
-drained
1 Red bell pepper; cored,
-seeded,
And cut thin strings -; (abt
-1 cup)
2 c Sliced cooked chicken in
-thin strips
1 1/2 tb Minced scallion greens
Chinese Peanut Dressing;
Cook the noodles until just tender, rinse under cold water, drain, and toss
with the toasted sesame oil. Arrange the noodles in a large serving bowl.
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.
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