*  Exported from  MasterCook II  *
 
                          Szechwan Peanut Noodles
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Nuts
                 Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        Peanut butter
    4      tablespoons   Sesame oil
    3      tablespoons   Soy sauce
    2      tablespoons   Rice vinegar
    1      teaspoon      Cayenne
      1/2  teaspoon      Habanero powder
                         Chicken broth
   12      ounces        Chinese egg noodles (fat -- round ones preferred
    1      cup           Blanched carrot -- cut
                         matchsticks
    3                    Scallions -- slivered
    1      cup           Snow pea pods, raw -- cut
                         matchsticks
    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.
 
 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
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving