Szechwan Peanut Noodles


– 6 oz peanut butter
– 4 tablespoon sesame oil
– 3 tablespoon soy sauce
– 2 tablespoon rice vinegar
– 1 teaspoon cayenne
– 1/2 teaspoon habanero powder
– 1 chicken broth
– 12 oz 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 matchsti; cks
– 1 cup raw bean sprouts
– 1/2 cup roasted 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. [M’s note: you may omit the Habbie powder!] 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.

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