Rainbow Peanut Noodles

Deselect All

1/2 pound thin noodles, such as linguine, cooked until just tender, rinsed under cold water, drained, and tossed with 1 teaspoon toasted sesame oil

5 carrots, peeled and grated

2 English (seedless) cucumbers, peeled, halved lengthwise, seeded, shredded, and squeezed dry

2 cups bean sprouts, rinsed and drained

1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup)

1 red bell pepper, cored, seeded, and cut into thin strings (about 1 cup) 

2 cups sliced cooked chicken (cut into thin strips)

1 1/2 tablespoons minced scallion greens

Chinese Peanut Dressing, recipe follows

Chinese Peanut Dressing:

One 1/2-inch-thick slice fresh ginger, peeled and sliced in half

8 cloves garlic, peeled

1 teaspoon hot chile paste, or more to taste

1/2 cup smooth peanut butter, or more if necessary

1/4 cup soy sauce

3 1/2 tablespoons sugar

3 1/2 tablespoons Chinese black vinegar or Worcestershire sauce

3 tablespoons toasted sesame oil

5 tablespoons Chinese Chicken Broth or water, or more if necessary