Spicy Szechuan Noodles
1 1/4 cups chicken broth (from 32-oz carton)
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon white vinegar
7 oz uncooked linguine-style rice stick noodles (from 14-oz package)
1 tablespoon peanut or vegetable oil
1/2 lb lean ground pork
3 medium cloves garlic, finely chopped
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
1 cup thinly sliced red bell pepper
3 medium green onions, cut diagonally into 1-inch pieces
1/2 to 3/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro
In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.