In a small sauce pan put in the soya, vinegar, fish sauce, chili pepper flakes, brown sugar, peanut butter, sesame oil, ginger, and chicken broth. Bring gently up to a boil and boil for a minute or two until the sauce begins to thicken.
Cook the Chinese noodles according to the instructions on the package. I usually bring a large pot of salted water to a boil – toss in the noodles, remove from the heat and let sit for 3 minutes stirring occasionally.
Test the noodles by tasting them for doneness. When ready, drain and pour cold water over them to stop them from cooking.
Pour over them and toss about 2 msk. or 2 tbls. of veg oil to stop them from sticking too badly and let them sit until ready to be used.
To assemble the dish place the pasta back in the pot you cooked it in and pour over the sauce. If the sauce is too thick you can thin it with a bit of warm water.
Mix well and then add the finely sliced chilies, scallions 2 msk or 2 tbls of toasted sesame seeds most of the chopped coriander and the juice of one lime. Toss again transfer to a nice serving dish and serve at room temperature. |
