 | ||||||
| ||||||
Chinese Style Peanut Noodles
1 lb. fresh chinese-style noodles
1/2 Tbsp. garlic chili paste
2 Tbsp. peanut butter (without added sugar).
1 Tbsp. nam pla (fermented fish sauce)
1/2 c. water
2 stalks chopped scallions
Boil a lot of water for the noodles; this is the most time consuming step. Rinse and trim scallions, then slice thinly. In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient. Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. Stir in the nam pla. Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. Garnish with scallions, and serve. Serves 4.
“Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasures.”
Jean-Antheleme Brillat-Savarin (1755-1826)
The Physiology of Taste (1825)
Hills Brothers Ground Vacuum Packed Coffee was first introduced in 1900.
|
