Szechuan Noodles With Peanut Sauce Recipe
Servings: 1
Ingredients
- 1/2 c. Canned chicken broth, (or possibly more)
- 1 c. Smooth peanut butter
- 1/4 c. Soy sauce
- 2 Tbsp. Balsamic vinegar
- 1Â 1/2 Tbsp. Chili-garlic sauce
- 5 x Garlic cloves, chopped
- 1/4 c. Minced peanuts
- 12 ounce Dry chow mein udon, (Asian-style noodles)
- 2 Tbsp. Canola oil
- 4 lrg Bok choy leaves
- 1 x Red bell pepper, halved lengthwise
- 1 lrg Carrot, peeled
- 1 bn Green onions
- 2 Tbsp. Toasted sesame seeds
Directions
- Mix 1/2 c. vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and chopped garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water till just tender but still hard to the bite, about 6 min. Drain. Rinse noodles under cool water and cold. Cut noodles into 4 to 5 - inch lengths.
- Transfer noodles to very large bowl. Toss with oil to coat. Chiffonade bok choy, julienne carrots and sliced onions into matchstick-size strips.
- (Sauce, noodles and vegetables can be prepared 4 hrs ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.) Add in vegetable strips to noodles. Toss with sufficient peanut sauce to coat. Sprinkle with peanuts and sesame seeds.
- Yield: 6 servings
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