Title: Szechwan Peanut Noodles #1
Categories: Chinese Nut Pasta
Yield: 1 Servings

6	oz	Peanut butter
4	tb	Sesame oil
3	tb	Soy sauce
2	tb	Rice vinegar
1	ts	Cayenne
1/2	ts	Habanero powder
		Chicken broth
12	oz	Chinese egg noodles (fat --
		Round ones preferred
1	c	Blanched carrot -- cut
		Matchsticks
3		Scallions -- slivered
1	c	Snow pea pods, raw -- cut
		Matchsticks
1	c	Raw bean sprouts
1/2	c	Roasted unsalted peanuts --
		Ground

Over low heat, melt the peanut butter with the oil, soy sauce, and vinegar. St ir in pepper powders. Thin to proper consistency with broth. Let cool. Taste f or seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done. Drain and put onto a servi ng platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a neat design over the no odles and sauce. Strew with peanuts. Serve cool or cold.

From: Michael Loo

Recipe By :

From: Kmeade@ids2.Idsonline.Com (The Medate: Thu, 18 Jan 1996 06:25:31 ~0500

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