I am a noodle lover and this one is a favorite of mine. This is a fun recipe cooked in the wok or a deep skillet. Years ago, I worked with Chuck Williams of Williams-Sonoma on how best to describe the act of stir-frying—which is easy if you follow the directions. Remember that fresh noodles cook much faster than dried ones so be careful not to overcook them. They will be cooked again in the wok.
This delectable noodle dish is finished with a highly flavored peanut sauce. You can adjust the heat level by adding chili oil a little at a time. Make sure to use a blender or food processor or even a hand blender to mix up the sauce ingredients. The other important technique is to turn off the heat just before adding the peanut sauce, so it is just the right temperature to infuse into the noodles. This is especially good with lime and cilantro marinated and grilled chicken or tofu pieces placed on top.
