I enjoy listening to The Splendid Table on Public Radio. On their web site, they have a collection of affordable entrees, splendid cheap eats. The Rainbow Peanut Noodles recipe seemed like the perfect recipe for my family. The Chinese peanut dressing can be assembled before hand, then stored in the refrigerator for up to three weeks. The recipe is taken from Asian Noodles: Mouthwatering Dishes to Twirl, Slurp and Savor, by Nina Simonds
Chinese Peanut Dressing
one inch of peeled fresh ginger (recipe called for 1/2") 8 gloves peeled garlic one teaspoon hot chile paste 1/2 cup peanut butter 1/4 c soy sauce 3.5 T sugar 3.5 T black vinegar (or Worcestershire suace) 3T sesame oil 5 T chicken broth
In a food processor, pulse ginger and garlic, add the remaining ingredients. If too thick, add more broth.
Cook .5 lb noodles, I used linguine. Rinse under cold water. Add sauce, I used half the container and vegetables.
5 carrots Julienned 2 cucumbers, julienned 2 cups bean sprouts (skipped these) 1 red bell pepper, in thin strips 2 cups sliced cooked chicken 2.5 T scallions
This one is a keeper. I have half of the sauce in the refrigerator for later. I always have some kind of noodles and some kind of vegetables. My local monopoly grocery store make a cooked fajita chicken breast strip that worked very well in this quick meal.