Szechuan Noodle Salad In Peanut Sauce

Ingredients

22 gr gingerroot
8 gr garlic
6 gr green onion
90 ml creamy peanut butter
30 ml dark soy sauce
60 ml wine vinegar
9 gr chinese chili paste
4 gr sugar
16 ml sesame oil
30 ml vegetable oil
16 ml dry sherry
1 gr salt
120 ml chicken stock
200 gr fettuccine
30 ml oil
130 gr carrots
120 gr green onions
110 gr ham
1 bean sprouts
100 gr cucumber
140 gr bell pepper

Instructions

*Note: The noodles and sauce must be at room temperature when tossed and served. If cold, the sauce will lose its creamy consistency. To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover and set aside. Do not refrigerate. To make noodles, cook fettuccine until tender. While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper separately and chill until serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl or platter. Arrange vegetables and ham attractively in separate mounds around edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss.