Recipe by Cilantro in Canada
This recipe comes from the cookbook The Ultimate Chinese and Asian Cookbook, with a few alterations on my part. Feel free to add cooked chicken or crab, or even vegetables. I usually double the sauce ingredients. I do not find these are spicy, so you may want to add in some red pepper flakes or ground Szechuan peppercorns if you want some heat. Preparation time is an estimate.
Top Review by Gerry
This was just so good! I always add a surprise dish when having a special supper - and this one made for special. Made as posted and followed your suggestion and doubled the sauce - went light doubling the sesame oil and used three garlic. Served this as a cold salad, I am sure it's equally good warm. My first Szechuan Noodles - but certainly not my last! Thank you Cilantro for sharing this recipe that so impressed us all!
- 12 ounces thick noodles
- 4 green onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons peanut butter
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon sesame oil