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,"
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Ready In:


  • 14 cup peanut butter, smooth
  • 2 cups chicken broth or 2 cups vegetarian broth
  • 2 12 tablespoons minced garlic
  • 2 12 tablespoons soy sauce, light
  • 2 12 tablespoons red wine vinegar
  • 2 12 tablespoons chili oil (or to taste, it's hot)
  • 2 12 tablespoons sesame oil
  • 1 lb fresh medium asian egg vermicelli (or substitue spaghetti)
  • 2 12 tablespoons sichuan preserved chinese radishes, minced (optional)
  • 2 12 tablespoons peanuts, roasted and crushed
  • 14 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.

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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.
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