Szechuan Noodles

"A man is better pleased when he has a good dinner, than when his wife talks Greek."

- Dr. Samuel Johnson, from the General Foods Kitchens Cookbook, 1959.





Szechuan Noodles with Peanut Sauce


Submitted by:

Stacey D-J


6 (main course); 8-12 (side dish)

Preparation time:

30 minutes


cup (or more) vegetable broth

1 cup chunky peanut butter

cup soy sauce

2 tablespoons balsalmic vinegar

1 tablespoons chili garlic sauce

5 cloves garlic, minced (or to taste)

12 ounces dried udon noodles (may use any long pasta)

1 tablespoon canola or olive oil

8 large bok choy leaves

2 red bell peppers, halved lengthwise

2 large carrots, peeled

1 bunch green onions

2 cups shredded Napa cabbage

2 tablespoons toasted sesame seeds


Mix cup vegetable broth, peanut butter, soy sauce, balsalmic vinegar, chili garlic sauce, and minced garlic in medium bowl to blend well (will be thick).  Cook noodles in large pot of boiling water until just tender but still firm to bite, about 6 minutes.  Drain.  Rinse noodles under cold water and cool.  Cut noodles into 4-5 inch lengths.  Transfer noodles to very large bowl.  Toss with oil to coat.  Cut bok choy, peppers, carrots, and 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 shredded cabbage and vegetable strips to noodles.  Toss with enough peanut sauce to coat.  Sprinkle with sesame seeds. 


Love this one its also wonderful with grilled chicken!  Source:  Bon Appetit (August 1999).