Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch.
Recipe information
Yield
Makes 6 side-dish servings
Ingredients
Preparation
Step 1
Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
Step 2
Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.
