Szechuan Noodles with Peanut Sauce

6 Servings

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Szechuan Noodles with Peanut Sauce Ingredients

1/2 cup Chicken broth	12 ounce Dried chow mein udon
1 cup Peanut butter smooth	2 tablespoon Canola oil
1/4 cup Soy sauce	4 large Bok choy leaves
2 tablespoon Balsamic vinegar	1 large Red bell pepper halved
1 1/2 tablespoon Chili-garlic sauce	1 large Carrot peeled
5 clove Garlic minced	1 bunch Green onion
1/4 cup Peanuts chopped	2 tablespoon Toasted sesame seeds

Instructions for Szechuan Noodles with Peanut Sauce

Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to the bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4 to 5 - inch lengths. Transfer noodles to very large bowl. Toss with oil to coat. Chiffonade bok choy, julienne carrots and sliced onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.) Add vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with peanuts and sesame seeds.

Main Ingredient: NoodlesCuisine: Asian