Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.