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Title: Szechwan Peanut Noodles
Categories: Chinese Loo Nut Pasta
Yield: 1 Batch

6ozPeanut butter
4tbSesame oil
3tbSoy sauce
2tbRice vinegar
1tsCayenne
1/2tsHabanero powder
  Chicken broth
12ozChinese egg noodles (fat round ones preferred)
1cBlanched carrot, cut in matchsticks
3 Scallions, slivered
1cSnow pea pods, raw, cut in matchsticks
1cRaw bean sprouts
1/2cRoasted unsalted peanuts, ground

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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