Recipes: To Keep Your Cool

The Next Great Name in Insulin Pumps Is ...

the recipes

july 2002

To Keep Your Cool

Asian Red Noodle Salad with Lemongrass Peanut Dressing

(makes 4 servings)

Red Noodles
3	medium red bell peppers, roasted and peeled
1 to 2	small red chile peppers, seeded
about 2	cups (280 g) unbleached all-purpose flour
	pinch salt
1	egg
	water
1	tablespoon peanut oil
Salad
1	cup (110 g) shredded carrots
1	cup (104 g) fresh bean sprouts
1	cup (116 g) thinly sliced radishes
1	English (seedless) cucumber, peeled and shredded
1	bunch scallions, cut into fine julienne strips
1	red bell pepper, seeded and cut into fine julienne strips
	pickled ginger
	Lemongrass Peanut Dressing (recipe below)

In a food processor, purée the bell peppers and chile peppers until smooth. Remove and set aside.
In a clean processor work bowl, pulse 2 cups of the flour and salt for a second or two. Add the egg and puréed peppers to the flour mixture and process until dough is stiff and smooth and forms a ball. If dough feels sticky, add additional flour, 1 tablespoon at a time. Wrap dough in plastic wrap and let rest for about 30 minutes.
Using a pasta machine (manual or electric) make fettuccine noodles from the dough. Dry slightly on pasta racks for about an hour or less. Divide the noodles in half, reserving one half for future use in a large self-closing plastic bag, refrigerated for up to 2 days or frozen for longer storage. If prepared longer than 1 hour ahead, place the remaining noodles on a tray and cover with plastic wrap.
Fill a large pot with water and bring to a rapid boil. Add the noodles for current use and cook, uncovered, for about 2 to 3 minutes, or until tender to the bite. Drain in a colander, shaking out excess water. Place in a large bowl and toss with the peanut oil. Arrange the noodles at one side of each of 4 large serving plates.
Arrange small clumps of the salad vegetables on each plate, and a small amount of pickled ginger in the remaining space on each plate. Serve at room temperature, passing the Lemongrass Peanut Dressing to pour over each serving.

Per serving (salad only):	355 calories (15% calories from fat), 11 g protein, 6 g total fat (1.2 g saturated fat), 66 g carbohydrate, 7 g dietary fiber, 53 mg cholesterol, 43 mg sodium, 679 mg potassium
Diabetic exchanges:	4 1/2 carbohydrate (3 bread/starch, 4 vegetable), 1 fat

Lemongrass Peanut Dressing

(makes about 1 3/4 cups)

2	large cloves garlic, minced
4	shallots, minced
2	6-inch (15 cm) fresh lemongrass stalks, each cut into 4 pieces
6	tablespoons (96 g) natural peanut butter
2	tablespoons reduced-sodium soy sauce
3	tablespoons red wine vinegar
1	jalapeño chile pepper, seeded and minced
1	teaspoon dark sesame oil
2	tablespoons peanut oil
2	tablespoons dry sherry
1	teaspoon powdered wasabi (Japanese horseradish) mixed with 1 teaspoon water
1/2	cup (120 ml) canned low-fat, low-sodium chicken broth

Combine all ingredients in a food processor or blender. Process until smooth. Cover and set aside until ready to use. Do not refrigerate.
When ready to serve, blend the dressing again and pour into a small pitcher. Offer to use sparingly over the salads.

Per 2-tablespoon serving:	70 calories (69% calories from fat), 2 g protein, 6 g total fat (0.8 g saturated fat), 3 g carbohydrate, 1 dietary fiber, 0 cholesterol, 60 mg sodium, 80 mg potassium
Diabetic exchanges:	1 fat

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