Chin Chin Noodles With Peanut Sauce
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.