1 lb. egg noodles (lo mein, chow mein or thin or wide wonton noodles), fresh
4 scallions, finely chopped
2 Tbsp. sesame seeds, optional
Directions
In a small pot over high heat, add broth, soy sauce, sugar, cinnamon stick, star anise and Sichuan peppercorns.
Bring to a boil, then set temperature to low and simmer for 15 minutes, uncovered. Strain the sauce into a large bowl and set aside.
In a small blender, add peanut butter, NAKANO® Natural Rice Vinegar, sesame oil, ginger and garlic and blend until smooth. Pour the mixture in the large bowl and whisk with the sauce. Set aside.
Cook egg noodles according to directions on the package. For fresh lo mein noodles, boil for 5-6 minutes.
Drain and rinse under cold water. Transfer to bowl and toss well until the noodles are evenly coated with the sauce.
