Marianna Orlinkova, deputy editor-in-chief of the magazine “Gastronom”, believes that it is necessary to fast with taste – the main thing is to choose the right recipe.
- garlic – 3 cloves
- Roasted Peanuts – 100 g
- peanut butter – 5 tbsp. l
- white wine vinegar – 2 tbsp. l
- fresh spinach – 100 g
- wheat noodles, best Chinese – 400 g
- soy sauce – 3 tbsp. l
- sugar – 1 tsp.
- Sichuan peppercorns – 1/2 tsp. plus some more for filing
- green onion feathers – 4 pcs.
Chop the garlic, finely chop the onion, set aside the green part. Also set aside some peanuts for serving.
Sichuan pepper interpret as small as possible in a mortar. In spinach, remove the stems, if the leaves are large, chop them.
The remaining peanuts, garlic, white onion, ground Szechuan pepper, sugar, soy sauce, vinegar and butter put in a blender or food processor. Grind to complete uniformity, if the sauce turns out to be too thick, add 1 tbsp. l hot water.
Cook the noodles in salted boiling water according to the instructions on the package, fold them into a colander and immediately arrange them in plates (the noodles should remain fairly moist). Add the spinach or watercress leaves, mix and allow to cool slightly.
Pour over the noodles with peanut sauce, sprinkle with green onions, whole nuts and pepper. Serve immediately.