Sunset Magazine Noodle Bowl

• lb vermicelli↗1⁄2 lb
• cups low sodium chicken broth↗6 cups
• cup low sodium soy sauce↗1⁄3 cup
• tablespoons peanut butter, creamy↗3 tablespoons
• tablespoons brown sugar, firmly packed↗3 tablespoons
• tablespoons distilled white vinegar↗2 tablespoons
• teaspoon hot chili oil or 1/2 teaspoon dried hot red chilies1 teaspoon
• tablespoons oriental sesame oil↗2 tablespoons

Step-by-step instructions

1. 1

   In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.

2. 2

   Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.

3. 3

   In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.

4. 4

   Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.

5. 5

   Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).