1 oz. peanut oil
3 oz. ginger, minced
3 oz. garlic, minced
3 oz. onion, diced
3 oz. oyster sauce
½ gal. chicken stock
½ gal. soy sauce
¼ gal. Chinese cooking wine or Sherry
8 oz. peanuts, roasted, chopped
3 oz. sesame oil
1 lb. carrot, julienne
1 lb. zucchini, julienne
1 lb. snow peas, julienne
1 lb. yellow squash, julienne
¼ cup fresh mint leaves, julienne (or more to taste)
¼ cup fresh cilantro, julienne (or more to taste)
12 cups cooked rice noodles
4 lbs. chicken thighs, roasted, slicedDIRECTIONS:1. For broth: Sauté ginger, garlic and onion in peanut oil until soft, but not burned. Add oyster sauce, chicken stock, soy sauce and cooking wine. Heat through. Reserve hot.
2. Combine vegetables and herbs and reserve in a bowl on ice.
3. To serve: Finish the sauce by adding sesame oil and peanuts.
For each serving: Place 1 cup of noodles in a bowl, top with 5 oz. of meat, sauce to taste and 4 oz. of vegetables.
*Goldmann offers these additional toppings to customers to stir in themselves: toasted coconut, chopped chilies, chili garlic sauce, Enoki mushrooms, chopped peanuts, sesame seeds.SERVINGS:12 servingsFrom:Stephen Goldmann, general manager, Excite@Home, Redwood City, CA (Bon Appétit)