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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This recipe comes from the cookbook The Ultimate Chinese and Asian Cookbook, with a few alterations on my part. Feel free to add cooked chicken or crab, or even vegetables. I usually double the sauce ingredients. I do not find these are spicy, so you may want to add in some red pepper flakes or ground Szechuan peppercorns if you want some heat. Preparation time is an estimate. Ingredients:
12 ounces thick noodles |
4 green onions, chopped |
2 garlic cloves, minced |
2 tablespoons peanut butter |
2 tablespoons thai sweet chili sauce |
1 tablespoon reduced sodium soy sauce |
1 tablespoon dry sherry |
1 tablespoon sesame oil |
Directions:
1. Cook noodles as directed on the package. Drain.
2. Mix all remaining ingredients together until well mixed. It may help to heat for a minute in the microwave.
3. Mix noodles and sauce.
4. Serve warm, but these also taste great cold.
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