Stir-Fried Noodles, a Versatile Main Dish

This delectable noodle dish is finished with a highly flavored peanut sauce.

Fresh noodles cook faster than dried. Diane Rossen Worthington/TCA

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.

Stir‑Fried Noodles With Spicy Peanut Sauce

Serves 4 to 6

For the sauce:

• 2/3 cup peanut butter
• 1/4 cup water
• 1/2 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons sherry
• 4 teaspoons rice wine vinegar
• 1/4 cup honey
• 4 medium cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon chili oil or to taste

For the noodles

• 3 tablespoons peanut oil
• 2 medium carrots, cut into thin matchsticks
• 4 chives, cut into 2‑inch lengths,
• 1-pound fresh Chow Mein noodles or packaged spaghetti noodles, boiled for 3 minutes or until al dente in boiling water and well drained

In a blender or food processor combine all the sauce ingredients and blend or process to combine. Taste for seasoning. Reserve.

In a wok or a deep saute pan over high heat add 2 tablespoons of peanut oil, swirling around to coat the sides. When the oil is very hot but not smoking add the carrots and toss every 15 to 20 seconds for about 3 minutes or until just tender.

Add 3 chopped chives and toss for another minute. Push the carrot and chive mixture up onto the side of the wok and add the remaining 1 tablespoon oil. Add the fresh noodles and cook for 2 minutes, tossing every 15-20 seconds with 2 forks or tongs to keep the noodles from clumping up or sticking together.

Turn off the heat and add the reserved peanut sauce to the wok and toss the noodles and the vegetables together to coat. Taste for seasoning. Garnish with remaining chives. Transfer to a serving platter or individual bowls and serve immediately. Or chill and serve as a salad.

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