glenda's spicy noodles?

Feb 9 01:15 UTC 2000

i once had this recipe, but when i looked in my
recipe file, it was GONE!!

does anyone have the recipe for glenda's spicy noodles?
i think it had peanutbutter and maybe sesame oil o seeds in it.
i cannot believe that it is lost.

if you have it, could you help me out?
i loved that stuff.

thanks

response 2 of 39:

Feb 9 03:45 UTC 2000

i was reading through old items.. danr mentioned making it
in 1993.. but didnt post the recipe.

response 4 of 39:

Feb 9 12:16 UTC 2000

For a Grex pot luck or Andre dinner size batch:

1 cup natural style peanut butter, smooth or crunchy (make sure no sugar added)
1/2 cup soy sauce
1 1/2 cup chicken broth or water
about a teaspoon each of granulated garlic, powdered ginger and Lan Chi chili
paste with garlic (this was originally a Weight Watchers recipe and they used
red pepper instead of the Lan Chi, we like the flavor of the Lan Chi much
better, you can get it at any Asian market)

Mix all of the above and bring to a boil, boil until thicken, add a teaspoon or
two of a good quality sesame oil and chill.  Cook 2 lbs spaghetti or other such
noodle and chill.  To serve mix the sauce and noodles with a bunch of green
onions sliced.

response 6 of 39:

Feb 9 21:27 UTC 2000

Well, for what it's worth....
1/2" peeled fresh ginger
8 cloves garlic
1 t. chili paste
1/2 cup peanup butter
1/4 cup soy sause
3 1/2 T sugar
3 1/2 T Worcestershire sauce
3 T toasted sesame oil
5 T chicken stock or water.

Combine ginger and garlic in food processor on "chop"
Add rest of ingredients.  Process until smooth.

response 8 of 39:

Feb 16 02:02 UTC 2000

Powdered garlic.  Garlic salt without the salt.

response 10 of 39:

Feb 16 12:10 UTC 2000

Granulated garlic is similar to powdered garlic, just not as finely ground.
I use fresh minced garlic when I have it on hand and I have time to mince it.
I usually get the demand for noodles on very short notice.

response 12 of 39:

Feb 16 13:46 UTC 2000

yeah, i used to keep lots of garlic on hand too..
i did find those little jars of minced, and chopped garlic.
i use them frequently.


as an aside, how/where do you keep your spices?
i have a plastic basket that just barely fits in one of my cupboard
shelves, and it is filled to overflowing with spice jars.

hubby wants to organize them into some sort of 'lazy-susan' platform.
he just doesnt seem to understand that i have too many jars
for one, or even two of those platforms.
well, maybe he does, but is just beng stubborn.
i like the basket because it has sides on it, and keeps them
relatively in one place.

response 14 of 39:

Feb 16 19:16 UTC 2000

My parents have three lazy susans full of spices, and a fourth with various
other cooking supplies that come in little containers.  My mom had a huge
burst of organizational energy a year or two ago and alphabetized them, so
now each lazy susan has a certain chunk of the alphabet.  No solution to the
coriander/chops problem, though.

response 16 of 39:

Feb 16 20:20 UTC 2000

Hmm.  I think we have a problem here for some
imaginative inventor to solve.

response 18 of 39:

Feb 16 22:10 UTC 2000

I keep 50 glass jars of dry herbs and spices in a roughly 6 by 8 array on the
lowest shelf in my above-counter cabinet, usually the one over the non-stove
work surface.  

The jars are uniform size and shape, and are arranged alphabetically.  After
more than 30 years of this arrangement, used in more than 15 kitchens, I can
usually find things by blind location, rather than looking at labels or
contents.  If I pull up the wrong jar, the contents are a sure clue as to
which direction to move my hand for the right one.  

response 20 of 39:

Feb 17 01:39 UTC 2000

At this point with the lazy susan, the best I 
can do is think, "If the cinnamon is in front, 
then the ginger is somewhere on the right."
Not good enough, and not likely ever to get
better.  But cmcgee's solution is still the
one I'd prefer, if I could do it.  (I'm pretty
good with books, though.  "Where'd Snow Falling
On Cedars go to?"  "Purple bathroom, toilet 
tank, the stack on the left, second from the 
bottom.")

We once experimented with some miniature risers
we got from a catalog.  They were like little
stadium seats or bleachers: you'd arrange them on
the cupbord shelf, and then you'd line the tins 
and bottles of spices on them.  As you went in, 
each row would be an inch or so higher than the 
one in front of it.  Not a bad idea, only a bit 
unstable (domino-like accidents) and not capacious 
enough for us.  The containers overwhelmed them,
and they ended up merely in the way.

response 22 of 39:

Feb 17 12:34 UTC 2000

How about a set of single-depth racks, mounted to slide out of a cupboard?
You'd see the end of each rack when you opened the cupboard, then grab the
one your spice is on and pull it out.  Maybe 3-4 levels on each, and they go
to the back of the cupboard?

response 24 of 39:

Feb 17 16:31 UTC 2000

No, and that's part of the problem.  If they
all came in some uniform size and shape the
Perfect Spice Rack would've been invented
long ago.  There are some nice-looking (and
very pricey) spice racks that hold stoppered
glass tubes of a uniform size and shape, but
to use them you'd have to violate Mary's (and
my) preference not to have to waste time 
decanting a can of cumin into a test tube.
Also, the glass tubes sit vertically in the
rack and are quite close together, which would
make it hard to know which spice was in which
tube.  But people must use them.  The Dean
and Deluca one sells for something like $150.