Monday, September 20, 2010

Dan Dan, Dawn Dawn Noodles

Are you looking for something that's easy to feed to a large group of people, but you're sick of lasagna and enchiladas?  Try this (and you can moderate the heat level and let people add their own at the table if needed.)

1 small jalapeño, minced**                 ¼ cup peanut oil                     
1 small garlic clove, halved                 ½ cup raw peanuts                  
One ¼-inch slice of fresh ginger, peeled and chopped
2 1/2 tablespoons soy sauce                2 T water                                
1 ½ T rice vinegar                              1 T Sriracha chile sauce**       
1 T sugar                                           1 t Asian sesame oil
Kosher salt                       
12 ounces Asian wheat flour noodles (or linguine)
Grilled Chicken, sliced (*optional)
Cucumber matchsticks, sliced scallions, chopped cilantro, sesame seeds and lime halves, for garnish

In a large skillet, heat the peanut oil. Add the peanuts and fry over low to medium low heat until golden, about 8 minutes; let cool slightly. Transfer the peanuts and oil to a food processor. Add the jalapeño**, garlic and ginger and process until minced. Add the soy sauce, water, rice vinegar, Sriracha**, sugar and sesame oil and process until smooth. Season generously with salt. (**If preparing for children, omit the jalapeño and Sriracha, remove some of the sauce to set aside for children, and then add those two things in to the remaining sauce for the adults.)
In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water; pat dry. Toss the noodles with the dressing and mound in serving bowls; top with the garnishes and serve.

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