Chinese Noodles in Peanut Sauce

This is a really great Chinese fusion recipe that contains carrots, chopped peanuts, green onion and cucumber.

Ingredients -

1 Pound Hakka (flat) Noodles
2 Tablespoon Dark Sesame Oil
Dressing:
6 Tablespoon Creamy Peanut Butter
1/4 Cup Water
3 Tablespoon Light Soy Sauce
6 Tablespoon Dark Soy Sauce
6 Tablespoon Sesame Paste
1/2 Cup Dark Sesame Oil
2 Tablespoon Sherry Wine
4 Teaspoon White Vinegar
1/4 Cup Honey
4 Cloves Garlic, minced
2 Teaspoon Ginger, finely chopped
1/2 Cup Water, boiling
1 Carrot, peeled, julienned
1/2 Firm Medium Cucumber, peeled, seeded, and julienned
1/2 Cup Roasted Peanuts, coarsely chopped
2 Green Onions, thinly sliced

Preparation:

Over medium heat boil the noodles in a large pot of unsalted water and heat until they are barely tender and still firm.
Drain immediately and rinse with cold water until the noodles are cold.
Drain them well and toss the noodles with 2 Tablespoons of dark sesame oil so they don't stick together.
For the dressing combine all of the ingredients except the hot water in a food processor fitted with a steel blade and blend until smooth.
Add the hot water and blend until the mixture has a consistency of whipping cream.
Put the carrot julienne in ice water for 30 minutes.
Just before serving, toss the noodles with the sauce.
Garnish with the cucumber, peanuts, green onion, and carrots.
Serve at room temperature.

Cooking Tip

Hakka Tip

It is sometimes difficult to find Hakka noodles at the grocery store. Your best option would be to either go to a local Asian market (they are sure to have them), or to look online and search for the best deal and have them shipped to your house. Either way these noodles make the dish and are worth the work in searching them out.

Cooking Tip

Ginger Tip

Make sure to never substitute in your recipe pre-packaged ginger. Fresh ginger makes all the difference in the taste and quality of your dish.