In Response to Re: It's National Peanut Butter Lover's Month!:
Dan Dan Noodles This cold noodle salad has been served, over the years, in some of my favorite Chinese & Thai reastaurants. It's an especially nice summer dish ; nearly acomplete meal in one & makes a complete meal w/ the optonal adition of egg rolls, or other appetizers from your local Chinese restaurant ; or check out your local grocery store: ours sells Chinese style ROAST PPORK & terryaki chicken OR beef, already cooked (just heat & eat). Serve on lettuce(shreds) lined plates or add a fresh Asian salad: For salad,Layer: lettuce, sliced green or chopped sweet onion ; drained pineapple chunks, Almond slices or slivers or chopped peanuts & canned crispy Chinese noodles scattered over the top.I like a ginger soy(bottled ) dressing but your favorite dressing might be fine too. Iced OR hot tea; beer or tropical punch & a fresh fruit plate/cup(s) complete a tastey summertime meal . INGREDIENTS : serves 4-6 8 oz linguini or spaghetti. 1/3C peanut butter(your choice of smooth or chunky;but super chunky gives the best crunch & texture (I use reduced fat PB & add chopped peanuts 1/2C hot water(reserved from draining cooked pasta 1/2-1tsp soy sauce(to taste) small pinch up to 1/4tsp "crushed" hot pepper flakes; to taste.Start w/ less & increase, to taste, each time you make this .Youl;; need less flakes w/ HOT salsa) Optional: 1/4C mild to HOT salsa (for Thai style noodle salad).Use your personal favorite type of salsa. Optional: 2C cooked chicken meat, cooled & shredded 1 Euro cuke: washed & sliced ; peel if you must(I do not) into very thin circles. I use a 1mm slicing disc in my food processor DIRECTIONS : Best to start THE DAY BEFORE you plan to serve this salad, to give the salad time to firm up Line a Qt size (makes unmolding easier) mixing bowl w/ plastic wrap& set lined bowl aside. Cook pasta choice , al dente& drain; reserve pasta in strainer/collander.Reserve 1/2C boiling liquid for use in making PB sauce In wok or 10" skilet; put HOT water; PB, soy sauce & salsa ( if using) Heatover med-low stirring till comes to a boil& PB disolves. Adjust seasoning, to taste w/ soy sauce, pepper flakes & salsa Place drained pasta into sauce& stir/toss till all pasta is covered w/ sauce. Add shredded chicken, if using & toss in to mix evenly. Let rest 10-20 minutes to cool [a little bit] & transfer pasta(w/sauce& chicken) into lined bowl. Tap bowl down on counter top or table to pack contents together firmly[ makes unmolding easier] Cover & refrigerate at least6-8 5 hours (overnight ). To serve: Line a serving plate w/ shredded lettuce & invert bowl onto plate, over lettuce. Remove bowl& plastic wrap. Arrange cucumber slices around mounded pasta dome & serve or use plastic wrap to cover & refrigerate salad while you prepare other dishes. Serve; using tongs or two forks w/ other dishes & beverage choice(s) Cover & refrigerate any leftovers for another day(lasts several days if lept well chilled )
Posted by ann h
Thank you for this recipe. For years I have been making a "fake" dish like this. When my husband would go to the sprint car races I would gladly stay home and make "my" noodle dish. I would take a package of the ever popular Ramen Noodles. Cook the noodles as directed, drain out most of the water, add soy sauce, red pepper flakes and a few tablespoons of peanut butter and a sliced green onion. A bit high in calories and fat but I figured once or twice a month wasn't that bad.