Szechwan peanut noodles

1 batch

Ingredients

Quantity Ingredient
6 ounces Peanut butter
4 tablespoons Sesame oil
3 tablespoons Soy sauce
2 tablespoons Rice vinegar
1 teaspoon Cayenne
½ teaspoon Habanero powder
Chicken broth
12 ounces Chinese egg noodles (fat round ones preferred)
1 cup Blanched carrot, cut in matchsticks
3 Scallions, slivered
1 cup Snow pea pods, raw, cut in matchsticks
1 cup Raw bean sprouts
½ cup Roasted unsalted peanuts, ground

Directions

Over low heat, melt the peanut butter with the oil, soy sauce, and vinegar. Stir in pepper powders. Thin to proper consistency with broth. Let cool. Taste for seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done. Drain and put onto a serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a neat design over the noodles and sauce. Strew with peanuts. Serve cool or cold.

From: Michael Loo

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