Sunset Magazine Noodle Bowl
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 226.79 g vermicelli
- 1419.54 ml low sodium chicken broth
- 78.78 ml low sodium soy sauce
- 44.37 ml peanut butter, creamy
- 44.37 ml brown sugar, firmly packed
- 29.58 ml distilled white vinegar
- 4.92 ml hot chili oil or 2.46 ml dried hot red chilies
- 29.58 ml oriental sesame oil
directions
- In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.
- Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
- In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.
- Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.
- Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).
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RECIPE SUBMITTED BY
I'm a 36 year old mother of 2. I'm currently a stay at home mom. Running is my newest passion.