Ingredients

• 1/2 cup smooth peanut butter
• 1/3 cup chicken stock
• 1/4 cup soy sauce
• 4 tablespoons Asian sesame oil*
• 2 tablespoons minced garlic
• 2 tablespoons peeled and minced ginger root
• 2 tablespoons sugar
• 2 tablespoons red-wine vinegar
• 2 teaspoons hot pepper oil*
• 1/4 milk
• 3 quarts water
• 1 tablespoon peanut oil
• 10 ounces thin Chinese egg noodles or spaghettini

Instructions

1. In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well.
2. In a food processor fitted with the metal blade or in a blender, blend all the ingredients
3. Toss noodles with peanut sauce.