Shanghai Cold Noodles With Peanut Butter Sauce Recipes

COLD NOODLES WITH PEANUT BUTTER SAUCE

Steps:

• In a medium pot, bring 5 cups of water to a boil. Add dried wheat noodles in the pot and cook the noodles for 2 minutes, stirring occasionally so that the noodles don't stick to each other. Transfer to a colander and rinse with the cold water for 30 seconds. Drain the noodles and add into a large mixing bowl.
• Blanch cook the bean sprouts and chives together by boiling them together in the same pot for 1 minute. Transfer to a colander and rinse with cold water for 30 seconds. Transfer them into the large bowl of noodles.
• Add in cucumber, garlic, white pepper, soy sauce, black vinegar, pepper (optional), and chili oil (optional). Stir well to coat the noodles evenly.
• In a separate small bowl, add peanut butter, sesame oil, hot water (can use the hot water from the cooking pot) and sugar. Mix well until it becomes a smooth and creamy consistency. Add the peanut butter sauce into the large bowl. Stir well with a spatula to coat the noodles with peanut butter sauce.
• Transfer the noodles onto a plate, sprinkle white sesame seeds and crushed peanuts on top, and serve.

CHINESE LO MEIN WITH PEANUT BUTTER SAUCE

Steps:

• Boil pasta in water with salt. Add carrot and onion. Cook until pasta is al dente and drain.
• Place peanut butter in a small bowl. Using hot tap water, stir into peanut butter. (May adjust by using more water if desired thinner sauce).
• Add remaining ingredients and stir into noodles. Serve warm or cold.

SHANGHAI-ISH COLD NOODLES

Steps:

• Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
• Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
• Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
• Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.

CHINESE GLASS NOODLES WITH PEANUT SAUCE

Steps:

• Soak the noodles for 1 hour and drain.
• Place in a saucepan with the soup stock and simmer until they are tender but not mushy, about 10 minutes.
• Drain the stock from the noodles, reserving it for another use. Place the noodles on a tray and refrigerate them for one hour.
• Mix the sauce by putting the peanut butter in a 2-cup measuring glass and adding the hot water. Stir with a fork until it is the consistency of whipping cream.
• Add the remaining ingredients for the sauce and mix with the chilled noodles.
• Place the noodles on a serving dish and garnish with the green onions and peanuts.

SHANGHAI COLD NOODLES WITH PEANUT BUTTER SAUCE

Steps:

• For the sauce, add peanut butter and milk in a small bowl, press the peanut butter against the bowl by the back of a small spoon. Stir until smooth. Add vinegar, low sodium soy sauce, brown sugar, sesame oil and minced ginger. Stir and set aside. (Add more soy sauce if desire.).
• In a saucepan, bring a quart water to a boil and add chicken breast to cook for 5 minutes or until the chicken is thoroughly cooked. Remove chicken and set aside to cool down. (While cooking the chicken, cut the vegetables. Spend time wisely.).
• Follow the instructions on noodle package to cook noodles by using the chicken broth in the same saucepan. Normally cook in the boiling water for 3-4 minutes.
• Remove the cooked noodles from heat and rinse with cold water, then drain. Toss with 1 tsp sesame oil and set aside.
• Gently tear the cooled chicken into strips by following the meat grid.
• Place the noodles, vegetables, and chicken in a bowl or on a serving plate. Pour the peanut butter sauce on top and sprinkle some sesame seeds as topping. If you like spicy, squeeze some Sriracha sauce into it. Your lunch is ready!