Wednesday, March 11, 2009

Ina Garten's Crunchy Noodle Salad, With My Changes.

This is a terrific recipe however I made some changes. I wanted this dish served hot and her recipe is a salad. I also added red pepper flakes to the sauce and replaced the parsley with cilantro. I didn't use the scallions and I like to place a wedge of fresh lime on each plate.

All of the prep needs to be done in advance.

Heat thoroughly. Drain pasta and place on a platter, top with sauce. Garish with cilantro and a sprinkle of sesame seeds.


To make sauce, in a bowl mix together: 1 c. Vegetable Oil, 1/4 c. Rice Vinegar, 1/3 c. Soy Sauce, 2 Tbl Sesame Seed Oil, 1 Tbl Honey, 2 Tbl Grated Fresh Ginger, 1 Tbl Sesame Seeds, 1 Tbl Toasted Sesame Seeds (Find this at an Asian store), 1/2 c. Creamy Peanut Butter, 1 tsp. Salt, 1/4 tsp Red Pepper Flakes, 2 Tbl Fresh Cilantro Leaves.
Slice 1 1/2 lbs. raw Chicken, julienne 1 Red Pepper, cut ends off 1 lb Sugar Snap Peas. Boil a pot of water and cook 12 oz Angel Hair ot Thin Spaghetti. While pasta is cooking, preheat a large skillet or 2 skillets if food won't fit easily. Cook chicken in a separate skillet if using 2, pictured 7 Qt Calphalon Sauteuse. Keep each ingredient separate or it will all taste like red pepper. Lightly oil the pan(s) and cook all 3 ingredients at the same time until just done. Add sauce.
Same recipe with julienne pork and bean threads.

2 comments:

Michael C. Cordell said...

Janice,

These recipes look delicious and I can't believe how fantastic the photos look. I'll be trying some of these and will let you know how they turn out.

Best,
MCC

Janice said...

Thanks Michael, author of "In the Foothills"!