Description
An easy Chinese noodle dish for Asian food lovers.
Ingredients
Scale
- 2/3 cup vegetable broth or water
- 1/3 cup dark soy sauce or regular soy sauce
- 3 tablespoons brown sugar
- 1 stick cinnamon
- 1 star anise
- 1/2 teaspoon Sichuan peppercorns (optional)
- 2 tablespoons natural peanut butter
- 2 1/2 tablespoons Nakano Natural Rice Vinegar (plus more for serving)
- 1 tablespoon toasted sesame oil
- 1 2-inch piece ginger (peeled and finely chopped)
- 1 small garlic clove (grated)
- 1 pound fresh egg noodles (such a lo mein, chow mein or thin or wide wonton noodles)
- 4 scallions (finely chopped)
- 2 tablespoons sesame seeds (optional)
Instructions
- In a small pot over high heat, add broth, soy sauce, sugar, cinnamon stick, star anise and Sichuan peppercorns. Bring to a boil, lower the heat to low and simmer for 15 minutes, uncovered.
- Strain the sauce into a large bowl and set aside. Throw away the solids.
- In a small blender, add peanut butter, rice vinegar, sesame oil, ginger and garlic and blend until smooth. Pour the mixture in the large bowl and whisk with the sauce. Set aside.
- Cook egg noodles according to directions on the package. For fresh lo mein noodles, boil for 5-6 minutes.
Drain and rinse under cold water. Drain well and transfer eggs noodle to the bowl. Toss well until the noodles are evenly coated with the sauce. - Top with scallions and serve with chile paste and rice vinegar.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 9.5 g
- Sodium: 630.6 mg
- Fat: 10.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 51.8 g
- Fiber: 2.6 g
- Protein: 10.7 g
- Cholesterol: 32.9 mg
