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| Chef | |
| Submitted | April 20th 2010 |
| Cuisine | Chinese |
| Category | Lunch |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
8-10 oz whole wheat spaghetti or angel hair noodles
2-3 Tbs smooth peanut butter (op)
1 Tbs soy sauce
2 Tbs red wine vinegar
1 tsp sugar
1 Tbs sesame oil
2 Tbs olive oil
1 Tbs white wine or sherry
2 Tbs chopped cilantro (op)
1 Tbs chicken broth or water
2 scallions, chopped
2 cloves garlic, minced
1/2-1 Tbs Szechuan sauce (Kame), or Thai red chili paste
toasted Szechuan peppercorn, ground in mortar and pestle, Sriracha sauce (op)
This is a favorite in my family. My 13 year old son makes this for our dinner sometimes.
I freeze chicken broth in ice cube trays and one cube works well. For my daughter that is sensitive to spicy foods, I mix the sauce up through the chicken broth, then set a little aside for her before adding the remainder.
Serve with 6 oz cooked chicken or ham and cucumber, peeled and sliced thin.
Directions
Cook noodles in a pot of boiling salted water or using a microwave pasta cooker, as instructed. In meantime, mix sauce ingredients from peanut butter through Szechuan sauce/chili paste in a large bowl.
Drain noodles and toss into bowl containing sauce. Serve with toasted Szechuan peppercorn and Sriracha sauce, with cooked chicken, ham and cucumber.
Drain noodles and toss into bowl containing sauce. Serve with toasted Szechuan peppercorn and Sriracha sauce, with cooked chicken, ham and cucumber.
Citation: Modified from Chef Kelly, North Journal Star 4/18/02.