3 tablespoons soy sauce
2 tablespoons rice vinegar or white
wine vinegar
1/2 teaspoon dried red chile peppers
2 tablespoons brown sugar, packed
1/2 cup creamy peanut butter
1 tablespoon sesame oil
1 teaspoon ginger root -- freshly ground
1/2 cup chicken broth
1 pound linguine or lo mein
chopped scallions and cucumber strips for garnish
In a saucepan combine the soy sauce, the
vinegar, the red pepper flakes,
the brown sugar, the peanut butter, the oil,
the ginger root, and the broth,
simmer the mixture, stirring, until it is thickened
and smooth, and let it
cool slightly. In a kettle of boiling salted
water cook the noodles until
they are al dente, drain them in a colander,
and rinse them under cold
water. Drain the noodles well, transfer
them to a bowl, and toss them with
the sauce. Serve the noodles at room temperature
and garnish them with the
scallion and the cucumber.