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