Saturday, June 4, 2011

Chilled Hot and Spicy Noodles

It was 90 degrees yesterday and it felt like the humidity and dew point were at 90 as well. When it's that warm, the thought of eating a hot meal ranks right up there with attending a vuvuzela concert.

Here's a quick and simple meal for those hot days. This dish is served chilled. I like a little protein with my meal, so I tossed some chilled, cooked shrimp with lime juice, jalapeno and cilantro as a side dish to go with the noodles. While the recipe calls for rice noodles, it works with soba, udon or even your favorite pasta noodles (try spaghetti or fettucine). [NOTE: If you are thinking of using whole wheat pasta, please call me so that I can have you taken out to a field and shot.] This recipe serves 4.

1 tablespoon smooth peanut butter
1 tablespoon toasted sesame oil
1/3 cup chicken stock
2 tablespoons soy sauce
3 cloves minced garlic
1/3 cup seeded and minced  red bell pepper
2 teaspoons grated ginger root
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon cayenne pepper
16 ounces rice noodles
1/4 cup minced green onions

  1. In a small bowl, whisk together peanut butter, sesame oil and chicken stock until smooth.
  2. To the bowl add soy sauce, garlic, bell pepper, ginger root, rice vinegar, honey and cayenne pepper. Mix well.
  3. Cook noodles 1 minute less than instructions on box. Drain in colander and rinse under cold water until all noodles are chilled. Drain well.
  4. Put noodles in a large bowl. Pour sauce over noodles and toss thoroughly to distribute sauce.
  5. Divide among serving plates and top with green onion.
Wine pairing: New Zealand Sauvignon Blanc

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