1/2 lbs. egg noodles
1/4 c. sesame oil
1/3 c. plus 2 tsp. creamy peanut butter
1 1/2 T. distilled white vinegar
2 tsp. Hunan pepper sauce
1 tsp. minced fresh red chilies
2 T. sugar
1 c. chicken broth
1/2 tsp. white pepper
2 cucumbers, peeled, seeded, and julienned
2 scallions, minced
1/4 c. minced cilantro
Boil noodles in a large pot of well-salted water until tender. Drain, cool in cold water, and drain again. Toss the noodles with the sesame oil. Cover and refrigerate for 1 hour.
In a large bowl, combine the peanut butter, vinegar, pepper sauce, chilies, sugar, chicken broth, and white pepper. Add the cold noodles and toss well. Add the cucumbers, scallions, and cilantro, toss well, and serve.
From the September 1994 issue.