Chicago Chef's Table Cookbook

I'm really excited about the new book Chicago Chef's Table with recipes from top Chicago chef's and restaurants.  This would be a great Mother's Day or Father's Day gift.  Especially anxious to try the recipe from a favorite vegetarian spot, Mana Food Bar.  Mana is a cute little spot with a patio in Wicker Park near all the great shopping and restaurants on Division.  

Mana Food Bar’s Sesame Noodles with Peanut Dressing
Serves four
For the peanut dressing
2 tbsp. sesame seed paste (a.k.a. tahini)
1 tsp. creamy peanut butter
1 tbsp. sugar
1 tbsp. ginger, chopped
1 tbsp. garlic, chopped
1 tbsp. Sriracha or other hot sauce
1 tbsp. sesame oil
1½ tbsp. soy sauce
1 tsp. rice vinegar
Salt to taste
For the sesame noodles and garnish
1 8-oz. bag Chinese yellow noodles, cooked according to instructions and chilled
1 carrot, peeled and shredded
12 pea pods, shredded
1 c. daikon sprouts
½ c. roasted peanuts, chopped
1. In a food processor or blender, add first six dressing ingredients and pulse until coarsely blended.
2. Slowly add oil and continue to pulse. Pour in soy sauce and rice vinegar and pulse until smooth and creamy.
3. In a large bowl, place noodles, carrot, and pea pods. Add dressing and toss until well combined. Garnish with sprouts and peanuts.½ c. roasted peanuts, chopped

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