Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 6 to 8
© Madeleine Hill

How to Make It

Step 1    

In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil. Reduce the heat to moderate and simmer for about 20 minutes. Strain the sauce through a fine sieve; discard the solids.

Step 2    

In a blender, puree the sauce with the peanut butter, 1
tablespoon of sesame oil, 1 tablespoon of vinegar, chopped
ginger, garlic and the remaining 1/4 teaspoon of Sichuan
peppercorns. In a large bowl, toss the noodles with the sauce
and scallions. Serve with sesame oil, vinegar and chile paste
on the side.

Make Ahead

The sauce can be refrigerated for up to 1 week.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5