NEW! AN EASIER, FASTER RECIPE FOR "SPICY SZECHUAN NOODLES WITH PEANUT SAUCE"

This is the easiest, fastest, most foolproof way to get Szechuan Noodles with Peanut Sauce! Yahoo!!

You might have noticed that I have several versions of Szechuan Noodles, I love them that much, but over the years I've streamlined the recipe to make it easier and foolproof so it's done in no time flat but the result is just as delicious....

If you keep a wide array of Asian ingredients then this is an every day dish, but even if you have a limited pantry the ingredients are very basic and you will be able to use them for many other Asian Dishes as well.

You will need:

1 cup Peanut Butter (I use creamy but you can use chunky or make your own)

1/4 cup Soy Sauce (I use low salt version because I like it better than the heavier dark type)

1/4 cup Sesame Oil

3 Tbls Rice Vinegar

2 Tbls Garlic, finely chopped

2 Tbls Ginger Root, finely grated

1 1/2 tsp Asian Hot Sauce or Crushed Rep Pepper Flakes (I use Sriracha)

1 Tbls Hoisin Sauce (Plum Sauce)

2 Tbls Lime Juice, fresh (I use Persian Lemons because I love them)

3/4 cup Water

Salt as desired

1/2 cup Scallions, thinly sliced

Salted Peanuts, chopped (if desired)

1 Lb Noodles (you can use pasta, rice noodles, Udon Noodles or your choice)

Put the first group of ingredients in a blender (I use the glass of my immersion blender and it works perfectly) and mix until smooth. Taste it and make sure you like it or go ahead and add more peanut butter or hot sauce or lemon so it's perfect. Set Aside.

Boil water and once boiling put the pasta in the water until al dente. Drain the water and place noodles in a bowl. Add any extras (like the second and third group) or some of these extras:

Grated carrot, grated zucchini, beets, Sweet Red Bell Pepper, Green Bell Pepper, Spinach, Cilantro Leaves, or your favorite vegetables or greens. Good additions are also Cooked Pork Meat Strips, Rotisserie Chicken Strips, Cooked Shrimp, Shredded Crab meat or your desired adds.

You can see how flexible this recipe can be, it can go from Vegan to full blown protein rich, it's up to you to create your favorite version or you can do what I've done in the past and use it like a good old refrigerator cleaning dish and use up leftovers. Still great! You can have these cold, room temp or hot too.

NOTE: If you're not going to use it right away you can put it in a tightly sealed container and keep it in the fridge for up to a week, or if you want to keep for a quick dinner option some night then you can put it into a freezer bag or freezer container and keep it for a longer period.

Hope you try this easy recipe and create your own masterpiece! Enjoy!!