Asian Peanut Noodles

 

1 lb. Thin Spaghetti

6 C. Chicken Stock (or 6 C. Water and a few Chicken Bouillon Cubes, crushed)

3 tsp. Soy Sauce

3 tsp. Peanut Butter

Sriracha, to taste (2-6 tsp.)

Optional: Crushed Peanuts, Sliced Scallions for Garnish

Optional: Cooked Chicken

 

Heat the stock (or water + bouillon) to boiling and add the noodles. Cook for 5-7 minutes. Drain off most of the water (keep maybe a tenth of it). Add soy sauce, peanut butter and chili sauce. Mix well. If available, toss gently with chicken. Garnish with peanuts and/or scallions if you’ve got them. Top with additional sriracha if you want more heat.