YES, I mean it, get in there … play with this noodle dish. Experiment with textures and colours, and then when its time to mix with the dressing your hands are the best tools in your kitchen, a great time to get the kids to help ….. (after they’ve washed up).
- 1/4 cup peanut oil
- 1/2 cup raw peanuts
- 1 small jalapeño, minced
- 1 small garlic clove, halved
- One 1/4-inch slice of fresh ginger, peeled and chopped
- 1/2 tsp sea salt
- 1/2 cup thinly sliced scallions
- 2 1/2 tablespoons soy sauce
- 2 tablespoons water
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon black bean sauce
- 1 tablespoon sugar
- 1 teaspoon Asian sesame oil
Heat peanut oil in sauce pan, and add peanuts. Heat until golden brown and allow to cool slightly.
Grind garlic, jalapeno and ginger with a 1/2 tsp of sea salt with mortar and pestle. (Yes, you can use a food processor if you have one and would rather!) Add sliced scallions. Pour warm peanuts (with oil) over top. The warmth allows the flavours to bloom. Add the rest of the ingredients and blend well. I can’t say this strongly enough but taste it! Taste, taste, taste. Everybody has a different brand of each ingredient, and that will make the overall taste slightly unique in every household. Get a balance that you like, in other words, when you realize you are still tasting just to eat it ……
Soften rice noodles according to package instructions.
Thinly slice coloured sweet peppers, celery and any other vegetables you are inclined to add – this is so forgiving and just allows you to express yourself.
Toss everything together until well blended. Serve warm or at room temperature.
This noodle dish is easy to turn into a main dish, or one dish meal by adding chicken or seafood. Keep it the way it is for a vegetarian meal or add some cubed, fried tofu.