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Szechwan Rice Noodles with Peanut Sauce Recipe

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This recipe for Szechwan Rice Noodles with Peanut Sauce is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 pounds rice noodles
for the sauce
1 quart chicken stock
2 ounces peanut butter
¼ teaspoon red chili flakes or to taste
for the garnish
2 tablespoons oil
1 pinch red pepper flakes or to taste
1 each onion diced
½ pound shiitake mushroom or button, sliced

Directions:
Directions:
Cook noodles according to package directions, drain and chill.
Make the sauce: combine ingredients, bring to simmer, adjust seasoning.
Hold at 160 degrees until needed.
To finish the dish: Heat oil, add chili flakes and onion, stir-fry for about 1 minute. Add the
mushrooms, stir-fry 1 to 2 minutes. Add the noodles and enough of the sauce to moisten. Heat
through.
Serving Ideas: This would make a great cook-to-order / exhibition cooking dish. Display cooked
noodles, vegetable toppings such as mushrooms, snow peas, bell pepper strips, broccoli florets,
and cooked protein such as chicken julienne, shrimp / surimi, beef strips. Saute customer's choice
of toppings and proteins, add portion of noodles and sauce, heat through and serve.
NOTES: Be sure to menu as "... with Peanut Sauce" so that potential customers with peanut
allergies know about the peanut content

Number Of Servings:
Number Of Servings:
12

 

 

 

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