The local Chinese restaurant near me does a spicy noodle dish as a side which is served cold Now that we live far away I don’t seem to have come across it. So I experimented and have, I think, come up with a good approximation. Getting the correct balance of ingredients and consistency has been an interesting process – a little bit of this, a little bit of that, how salty do you want it – until it finally tastes right. I combined the sauce with rice noodles and ate it as a vegetarian meal with scallions scattered over the top, but it could also be a dipping sauce for crudites, if you don’t dilute it too much, or as a satay sauce for chicken.
Boiling water – both for cooking rice noodles and for diluting the peanut sauce
4 oz. rice noodles
Pour boiling water over the rice noodles in a pan and let stand for 10 minutes during which time you can make the sauce.
Spicy Peanut Sauce
2 tbsp. smooth peanut butter
2 large cloves of garlic – finely grated
Bunch of scallions – finely chopped (reserve some for sprinkling over the top)
Pinch of red pepper flakes
1 1/2 – 2 tbsp. gluten-free soy sauce (depending on how salty you like things)
Juice of half a lime
Boiling water to dilute sauce to a coating consistency for the noodles.
Place the peanut butter, garlic, scallions, soy sauce, and lime juice in a bowl and whisk together, adding boiling water to get the desired consistency.
Pour sauce over the noodles, mix together well and sprinkle chopped scallions over the top.
Serve immediately or you will find that the sauce tends to thicken up again.
This peanut sauce is totally delicious and takes quite basic salad ingredients to a whole other level. It could be used with all sorts of salads or could be served warm as a sauce for chicken (think satay).
1 head of Romaine lettuce – chopped
1/2 English cucumber – sliced and then each slice quartered
3 large scallions/spring onions – finely chopped (white part only)
1 large stick of celery – diced
4 hard boiled eggs – quartered
Unsalted peanuts – just a few to sprinkle over top of salad
Place lettuce, cucumber, scallions and celery in a salad bowl and toss with dressing.
Top with hard-boiled eggs and sprinkle with peanuts
PEANUT SAUCE – makes more than is needed for this amount of salad
1 clove of garlic – grated
1 cup smooth peanut butter
3/4 cup lite coconut milk
Juice of 1 lime
2 tbsp. soy sauce
2 tsp. fish sauce
Process all ingredients in a food processor
Satay sauce is delicious. Normally it accompanies pieces of chicken or beef on a skewer. Today I spiralised zucchini/courgettes and served them with a satay sauce. Because I used Fish Sauce in the Satay sauce it isn’t vegan or vegetarian but it may taste OK without that ingredient. It is important to dry the zucchini ‘spaghetti’ well after it is cooked
3 x largish zucchini/courgettes – spiralised, boiled for a couple of minutes and turned out onto a clean T-towel or paper towel and dried well.
The Satay sauce is quick to make and there will be some left over.
Place 1 can lite coconut milk in a skillet/frying pan
Add 1/2 cup of crunchy peanut butter, 1 tbsp. grated ginger, 1 large clove of garlic (grated), 1 tbsp. gluten free soy sauce and 2 tbsp. fish sauce
Stir well and bring to a boil, then simmer for a few minutes.