tag:blogger.com,1999:blog-10600153.post8555959771486825386..comments2023-10-29T02:54:18.320-06:00Comments on Brittle Crazy Glass: Thai Chicken SatayMollyhttp://www.blogger.com/profile/08182085430454471355noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-10600153.post-22636310238736980272010-07-26T21:01:13.684-06:002010-07-26T21:01:13.684-06:00Thanks for the recipe, Laura! I will definitely g...Thanks for the recipe, Laura! I will definitely give it a try!Mollyhttps://www.blogger.com/profile/08182085430454471355noreply@blogger.comtag:blogger.com,1999:blog-10600153.post-51450774473815282632010-07-26T12:23:14.443-06:002010-07-26T12:23:14.443-06:00Thanks for sharing! Sounds delicious. Since you lo...Thanks for sharing! Sounds delicious. Since you love peanut sauce, I have to share our favorite peanut-sauced recipe, courtesy of Cooking Light:<br /><br />Szechuan Spicy Noodles with Carrot-Cucumber Relish<br /><br />Relish:<br />1 c. shredded peeled cucumber<br />1/4 tsp. salt<br />1 c. shredded carrot<br />1 Tbsp. seasoned rice vinegar<br />2 tsp. sugar<br />1/2 tsp. sesame oil<br /><br />Noodles:<br />8 oz. udon noodles (thick, round fresh Japanese wheat noodles - but we actually substitute whole wheat spaghetti noodles most of the time and it's delicious)<br />1/4 c. peanut butter<br />2 Tbsp. soy sauce<br />1 Tbps. chile paste with garlic (such as sambal oelek)<br />1/3 c. thinly sliced green onions<br />1 Tbsp. minced peeled fresh ginger<br />6 oz. ground pork<br />2 garlic cloves, minced<br /><br />1. To prepare relish, place cucumber in a colander; sprinkle with salt; toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels; let stand 5 minutes, pressing down occasionally. (Sometimes we skip this part, but it's really better if you take the time to get the moisture out of the cucumbers.) Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl. Cover and chill 1 hour.<br /><br />2. To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside. <br /><br />3. Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Over medium-high heat, saute onions, ginger, and pork 5 minutes or until pork loses its pink color. Add garlic; saute 30 seconds. Pour broth mixture into pan, bring to simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles and toss well. Serve with relish.<br /><br />Yield: 4 servingsLaurahttps://www.blogger.com/profile/14196866460529348282noreply@blogger.com