Recipes: Szechuan Noodles in Peanut Sauce

You can't go wrong with peanut sauce. Unless you're allergic.

As one of our family favs, this is a great dish that will feed lots of hungry mouths. Enjoy!

Mistledoes's Szechuan Noodles

*Sauce Ingredients:
4-6 Cloves Garlic
1/2 Cup Veggie Oil
1 Cup Peanut Butter
1 1/4 Cup Warm Water
1/2 Cup Soy Sauce
1/3 Cup Rice (or Red Wine) Vinegar
3 Tbs Sesame Oil
1/2 Cup Honey (corn syrup or brown sugar may be substituted--can use less if peanut butter is sweetened)
1 tsp Cayenne/Crushed Red Pepper (or more for a spicy kick)
1 Tbs Black Pepper

Blend in blender until blended. Sauce keeps well in fridge for, I dunno, a week or so.
*Note: This is great recipe to double and freeze half or all of the peanut sauce for future use. Or take it camping with dry noodles to cook up on site to feed a large group.

Other Ingredients:
2 lb Linguine
2-3 Grilled or Foremanned Chicken Breasts or Boneless Skinless Thighs (cut into strips--can be marinated previously in soy sauce, sugar, and rice vinegar if you have time.)

Veggies (Sauteed briefly in 1-2 tbs oil before tossing with noodles and sauce)
2 or 3 Red Bell Peppers (cut into strips)
1 Bag Bean Sprouts (add last so they're not too soggy, or use fresh as garnish when serving)
1 Bunch Green Onions, cut into large pieces

Cook pasta al dente (in salted water!!!!) according to instructions and drain. Mix some sauce in to keep noodles from sticking if you're still preparing veggies. When veggies are hot and still a little crisp (not soggy), toss them with the noodles and chicken, adding more sauce until at desired sauciness. Serve warm. Mmm.