Chin Chin Noodles With Peanut Sauce

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,

• Ready In: 25 mins
• 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

1. 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.
2. Combine the noodles with the sauce and relish in a skillet; toss to coat the noodles well; heat through.
3. Garnish with peanuts and green onions, and serve; makes 6 servings.