This came to me in an email from www.recipe.com. The original recipe included Oyster Sauce so I had to find a replacement and I decided to try Thai Red Curry Paste. Just use any mix of vegetables you have, you can even throw in Soy meat replacement, but we like it straight up veggies.
Spicy Szechuan Noodles
1 1/4 cups vegetable broth
1/4 cup peanut butter
3 tablespoons soy sauce
2-3 teaspoons Thai red chili paste (replaced oyster sauce)
1 tablespoon white vinegar
teaspoon minced ginger (optional)
1/2 box pasta, we used whole grain spaghetti but you can use rice noodles
1 tablespoon peanut or olive oil
3 medium cloves garlic, finely chopped
3 medium carrots, sliced (or 1.5 cups baby cut carrots)
1 yellow or red pepper, sliced
4 green onions, cut diagonally into 1-inch pieces
red pepper flakes, to your liking
almond slices, or other nuts
1 tablespoon sesame oil
fresh cilantro (optional)
In medium bowl, mix sauce ingredients with wire whisk until well blended; set aside.
In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
Meanwhile, in large skillet, heat peanut oil over medium-high heat about 1 minute. Add carrots cook till almost tender, add rest of veggies (except onion) and garlic; cook 3-5 minutes longer, add green onions and pepper flakes.
Mix sauce mixture again with wire whisk to recombine; pour into skillet. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil and nuts (if using) In large serving bowl, gently mix the noodles with the sauce mixture to coat. Sprinkle with cilantro.