"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Szechuan Noodles Recipe

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This recipe for Szechuan Noodles, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Nicholson
Added: Friday, July 3, 2009


to 1 lb linguine pasta
1/3 C hot water
1/3 C smooth peanut butter
2 t soy sauce
2 T oyster sauce (optional)
t grated ginger (optional)
2 t rice vinegar
2 scallions, finely chopped
2 cloves minced garlic
1t sugar
t hot red pepper flakes

1.In a medium bowl, blend hot water and peanut butter.
2.Add soy sauce, vinegar, scallions, garlic, sugar and hot pepper flakes, mix well.
3.Cook the pasta, drain then add the sauce and mix well.
4.Serve hot, room temperature or cold. Its good as a main course or along with meat or fish.
5.The sauce is better when made ahead to allow flavors to blend.

Personal Notes:
Personal Notes:
I have used this sauce on top of grilled tuna and its delicious




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