Ingredients
- 1/2 cup chicken stock
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce, plus more if necessary
- 1/4 cup rice vinegar
- 2 Tbsp. Chinese black vinegar or Worcestershire sauce
- 3 Tbsp. toasted Asian sesame oil
- 2 Tbsp. chili garlic sauce, plus more if necessary
- 1 1/2 Tbsp. sugar
- 4 garlic cloves, minced
- 1 pound Chinese #3 wheat noodles, linguine, or whole-wheat linguine
- 1 red pepper, seeded and cut into matchsticks
- 1 carrot, peeled and cut into matchsticks
- 1 bunch green onions, thinly sliced
- 1/2 cup peanuts, chopped
- 2 cups bean sprouts
Preparation
Step 1
Bring a large pot of water to a boil over high heat.
Meanwhile, combine the stock, peanut butter, soy sauce, rice vinegar, black vinegar, sesame oil, chili garlic sauce, sugar, and garlic in the bowl of a food processor. Pulse to combine well and transfer to a large bowl.
Cook the noodles for about 6 minutes, or until they are almost done but still have a little bite in the center. Drain the noodles and add them immediately to the sauce mixture. Toss the noodles, then add the red pepper, carrot, green onions, peanuts, and sprouts. Taste to adjust the seasoning with more soy sauce and chili sauce. If the mixture is dry, add a few Tbsp. of hot water to make the mixing of ingredients easier. Let the noodles sit to come to room temperature. As they sit, they will absorb the extra sauce in the bottom of the bowl.
Serve at room temperature or chilled.
MAKE AHEAD: These noodles will keep, covered and refrigerated, for 2 to 3 days. If you want to make the dish ahead of time, don’t add the bean sprouts. They become slimy and lose their crunch.