Sunset Magazine Noodle Bowl

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

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

vermicelli, chicken broth, soy sauce, peanut butter, brown sugar, white vinegar, hot chili oil, sesame oil

Taken from www.food.com/recipe/sunset-magazine-noodle-bowl-261125 (may not work)