Chin Chin Noodles With Peanut Sauce Recipes

CHIN CHIN NOODLES WITH PEANUT SAUCE

Chin Chin Noodles With Peanut Sauce image

This is a delicious Sichuan noodle dish served at Fun Lums Chinese Restaurant. Sichuan food tends to be hot, but one can amp down the heat by cutting back on the amount of chile oil. The Sichuan preserved Chinese radish is sold in cans at Asian markets. It's hot stuff, but flavorful and crunchy, but optional. This recipe was published in the Los Angeles Times, reader request column,

Provided by lynnski LA

Categories Szechuan

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup peanut butter, smooth
2 cups chicken broth or 2 cups vegetarian broth
2 1/2 tablespoons minced garlic
2 1/2 tablespoons soy sauce, light
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons chili oil (or to taste, it's hot)
2 1/2 tablespoons sesame oil
1 lb fresh medium asian egg vermicelli (or substitue spaghetti)
2 1/2 tablespoons sichuan preserved chinese radishes, minced (optional)
2 1/2 tablespoons peanuts, roasted and crushed
1/4 cup green onion, chopped

Steps:

Combine peanut butter, broth, garlic, soy sauce, vinegar, chile and sesame oils in a large bowl; then cook noodles according to package directions or until tender, then drain.
Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
Garnish with peanuts and green onions, and serve; makes 6 servings.

Nutrition Facts : Calories 438.3, Fat 14.5, SaturatedFat 2.5, Sodium 728.4, Carbohydrate 61.3, Fiber 3.6, Sugar 3, Protein 16.2

CHIN CHIN

Chin Chin image

This is a Nigerian recipe that my wife and her family introduced me to. Good!

Provided by Eugene Darron

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 18m

Yield 8

Number Of Ingredients 7

Ingredients

8 cups all-purpose flour
1 cup butter, at room temperature
3 tablespoons butter, at room temperature
2 teaspoons ground nutmeg
½ cup milk
2 tablespoons milk
1 cup vegetable oil

Steps:

Mix flour, 1 cup plus 3 tablespoons butter, and nutmeg together in a large bowl until well incorporated. Stir in 1/2 cup plus 2 tablespoons milk until dough comes together.
Roll dough 1/4-inch thick on a floured work surface and cut into small pieces.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry dough pieces in batches until they turn golden brown and float to the surface, 3 to 5 minutes.

Nutrition Facts : Calories 720 calories, Carbohydrate 99 g, Cholesterol 74 mg, Fat 29.2 g, Fiber 3.6 g, Protein 14.2 g, SaturatedFat 17.9 g, Sodium 206.2 mg, Sugar 1.9 g

SPICY THAI PEANUT NOODLES

Spicy Thai Peanut Noodles image

This Thai peanut noodle dish is a delicious recipe with just the right amount of heat! It's simple to prepare, but requires a bit of organization while assembling/cooking, because it goes quickly. Preparing your ingredients beforehand is key! For vegetarians, you can make this without the chicken and fish sauce and it tastes just as good! Serve hot. You could also garnish this with chopped unsalted peanuts.

Provided by Seaottr

Categories World Cuisine Recipes Asian Thai

Time 35m

Yield 6

Number Of Ingredients 19

Ingredients

½ cup peanut butter
6 tablespoons reduced-sodium soy sauce
3 ½ tablespoons rice vinegar
3 tablespoons brown sugar
3 tablespoons sesame oil
2 red Thai chiles, seeded and finely chopped
2 tablespoons chile-garlic sauce
2 tablespoons freshly grated ginger
1 teaspoon fish sauce
¼ teaspoon ground black pepper
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
1 cup matchstick carrots
1 red bell pepper, sliced into thin strips
4 green onions, thinly sliced
2 cups bean sprouts, rinsed and drained
¼ cup chopped fresh cilantro
1 (16 ounce) package pad Thai rice noodles
1 tablespoon chopped unsalted peanuts

Steps:

Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
Stir cooked noodles into vegetable mixture. Garnish with peanuts.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 81.5 g, Cholesterol 46.1 mg, Fat 28.2 g, Fiber 4.7 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1100.8 mg, Sugar 12.1 g

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