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Prep 10 mins
Cook 15 mins
This is a delicious Sichuan noodle dish served at Fun Lums Chinese Restaurant. Sichuan food tends to be hot, but one can amp down the heat by cutting back on the amount of chile oil. The Sichuan preserved Chinese radish is sold in cans at Asian markets. It's hot stuff, but flavorful and crunchy, but optional. This recipe was published in the Los Angeles Times, reader request column,
- 1⁄4 cup peanut butter, smooth
- 2 cups chicken broth or 2 cups vegetarian broth
- 2 1⁄2 tablespoons minced garlic
- 2 1⁄2 tablespoons soy sauce, light
- 2 1⁄2 tablespoons red wine vinegar
- 2 1⁄2 tablespoons chili oil (or to taste, it's hot)
- 2 1⁄2 tablespoons sesame oil
- 1 lb fresh medium asian egg vermicelli (or substitue spaghetti)
- 2 1⁄2 tablespoons sichuan preserved chinese radishes, minced (optional)
- 2 1⁄2 tablespoons peanuts, roasted and crushed
- 1⁄4 cup green onion, chopped
- Combine peanut butter, broth, garlic, soy sauce, vinegar, chile and sesame oils in a large bowl; then cook noodles according to package directions or until tender, then drain.
- Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
- Garnish with peanuts and green onions, and serve; makes 6 servings.