From Greg Atkinson

It seems crazy that my criterion for West Coast-style Asian noodle salad is based on a dish prepared by a white man from Delaware, but it is. Tom Douglas, the larger-than-life Seattle restaurant mogul who helped set the standard for what constitutes Pacific Northwest cooking, introduced a lot of northwesterners to Asian dishes in a context that made them taste new. And he prepares them in a way that makes it easy for Western cooks to grasp what’s going on. I can never make noodle salad without thinking of Tom.

Here’s my version of Chinese Peanut Noodle Salad, and below is another from the Blogosphere.

Makes 4 to 6 servings

For the Noodles
8 cups water
2 tablespoons kosher salt
12 ounces dried Chinese egg noodles
1 pound organic broccoli florets, cut into 2-inch pieces
1 medium organic red bell pepper
1/2 cup chopped dry-roasted organic peanuts
1 bunch cilantro, coarsely chopped
1 bunch green onions

For the Peanut Sauce
1/2 cup water
2 tablespoons rice vinegar
1-inch piece ginger root, grated
2 or 3 cloves garlic
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
2/3 cup smooth organic peanut butter

1. Bring the water and salt to a boil in a heavy, 6- to 8-quart pot. Add the noodles. When the noodles have been cooking for 5 minutes, add the broccoli florets. By the time the noodles are tender, the broccoli should be bright green and almost tender too. Drain the noodles and broccoli through a colander and spread them out on a baking sheet to cool.

2. Make the peanut sauce. Put the water, vinegar, ginger, and garlic in a blender and purée until the ginger and garlic are liquefied, about 2 minutes. Add the soy sauce, brown sugar, sesame oil, and peanut buter and blend again until smooth and creamy.

3. Transfer the cooled noodles and broccoli to a large salad bowl. Cut the red pepper into julienne strips and toss with the noodles. Toss the salad with the peanut sauce and top the salad with the chopped peanuts, cilantro, and green onions. Serve cold or at room temperature.
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Also see from the Blogosphere:

Lazy Day Peanut Noodle Salad Recipe (photo above)

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Greg Atkinson is author of West Coast Cooking and lives on Bainbridge Island, Washington.
© Copyright Greg Atkinson
Image Credit: Lazy Day Peanut Noodle Salad photo from Heidi Swanson, 101 Cookbooks
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