Another Sha He recipe, this unusual sweet dish excited my palate. Redolent of peanuts and sugar, it came as a refreshing counterpoint to some of the salty rice noodle dishes I was served. Although this is not served as a dessert in China, it could easily be enjoyed that way.
If using dried noodles, soak them first in warm water for 20 minutes. Heat the stock in a wok or large frying pan, add the noodles and cook them until they are soft and most of the liquid has evaporated. Turn them out on a warm platter. While the noodles are cooking, prepare the sauce. In a blender, mix the sesame paste or peanut butter, sugar, and water and blend until the sauce is smooth, adding more water if it is too thick. Pour it over the rice noodles, sprinkle with sugar. Serve.
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