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Asian-Style Vegetable Noodle Rainbow Platter

June 14, 2012

From Asparagus to Zucchini, 3rd edition.

  • ½ lb. thin or medium Chinese noodles (fresh or fried)
  • 5 TB sesame oil, divided
  • ½ c. peanut butter
  • 2 TB sugar
  • 4TB soy sauce
  • 4 TB red wine vinegar
  • 8 TB water
  • 1 TB hot bean sauce (or to taste)
  • 3-4 c. of a variety of fresh, crisp vegetables (thinly sliced radishes, separated tat soi, chopped bok choy, asparagus, green onions, bean sprouts, etc.)
  • 2 c. shredded or diced cooked chicken, turkey, pork, or tofu
  1. Cook noodles according to package instructions. Drain well and toss with 1 TB of the sesame oil. Arrange on on attractive platter to cool.
  2. Stir-fry vegetables in oil only briefly, to retain crispiness.
  3. Whisk peanut butter, sugar, soy sauce, vinegar, water, hot bean sauce, and remaining sesame oil until sugar is dissolved and mixture is smooth.
  4. Arrange vegetables and meat/tofu over the noodles. Drizzle sauce evenly over all and serve.

 

Serves 6

 

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