Here's the recipe for the noodles I brought to True North on Saturday, as promised. It's from The Savory Way, by Deborah Madison:
salt
1 lb Chinese egg noodles or linguine
2 tbsp roasted peanut oil or dark sesame oil
1/2 cup chopped cilantro leaves
6 scallions, thinly sliced on the diagonal
1 (1/2-lb) package silken-firm tofu, cut into small cubes (optional)
peanut sauce (recipe follows)
chopped roasted peanuts or toasted sesame seeds
fresh cilantro sprigs for garnish
Bring a large pot of water to boil for the noodles. Have a colander ready in the sink. When the water boils, add salt to taste and the noodles. Cook until the noodles are just done. Immediately dump them into the colander and rinse them with cold water to stop the cooking. Shake off the excess water, then toss the noodles with the oil, cilantro, scallions, and tofu. Cover and refrigerate until ready to use; then toss with the peanut sauce. Garnish with the roasted peanuts or sesame seeds and fresh cilantro sprigs.
(If you prefer to have the noodles hot, shake off the excess water when they're finished cooking, but don't rinse them. Warm the sauce in a double boiler and toss it with the noodles.)
Peanut Sauce
6 large garlic cloves
1 large bunch of cilantro, leaves and upper stems only
1 (1/2 oz) piece fresh ginger, pealed and roughly chopped (about 2 tbsp)
1 tbsp peanut oil
1 tbsp dark sesame oil
1 tbsp hot chili oil
1/2 cup peanut butter or sesame-peanut butter (use a natural, unsweetened type like Arrowhead Mills)
1/2 to 2/3 cup soy sauce
3 tbsp sugar
3 tbsp rice wine vinegar or to taste
hot water, if necessary
Put the garlic, cilantro, and ginger in the work bowl of a food processor and work until they are finely chopped (says I: or chop them small by hand). Add the oils, peanut butter, 1/2 cup soy sauce, and sugar, process (or stir) until well combined with the seasonings. Add the vinegar and season to taste with the additional soy sauce, if necessary. If the sauce is thicker than you wish, thin it with hot water. Store the sauce in an airtight jar and keep it refrigerated.
Thin it again with hot water as needed before using. This sauce will keep for months. (NOT in my house - Gretchen)
Gretchen
(4/24/2001)
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