Peanut Noodles

This one sounds a little wierd but it's really tasty. 



Here's what you will need

Good Chinese noodles.  (Beijing or Shanhai Noodles will work.)
Chicken Stock - 1/2 Cup
Peanut Butter (Any Type - The more "natural" the tastier.) - 1/2 Cup
Crushed Peanuts - A small Handful
Apple Cider Vinegar (Get the real stuff not the Apple Cider Flavored stuff) - 2T
Salt  - 1t
Cayenne 1/2t
1 Onion or some shallots if you have them. (Red Onion is best.) - 1/2
Olive Oil - 2T

This is really simple but the key is in not overcooking it.  If you overcook it you will make it dry and pasty and frankly it will suck.

First boil your noodles.  Make sure you boil them correctly if they are too boiled or mushy then they will ruin the dish.  Al-Dente is always right.  Most of the noodles come with instructions.  In a pinch you can use the noodles from Ramen.  Save the flavor packet for another day.

In a saucepan pour in your oil and your onion Minced. 

Cook the onion until it's soft and translucent.
Pour in the Apple Cider Vinegar. 
Put in the Peanut Butter.

Mix up that concoction of stuff for a minute or so. The peanut butter will get soft and then oddly pasty and start to harden. When that happens pour in the Chicken Stock.

Mix in the chicken stock keeping your burner on VERY low.  Like I said you don't want to overcook the sauce or it's just nasty.

Add your salt and cayenne to taste.  It's supposed to be slightly salty, spicy and sour. 

When the sauce is smooth and mixed well you can take it off the heat.  You don't want it COMPLETELY runny but you also don't want it as thick as a "thin milkshake"  you want it about the thickness of Egg Nog. (If that's not confusing then I'll try to think of a way to make it more confusing.)

Dish up the noodles in some bowls and pour the sauce over the noodles. 

Garnish with Crushed Peanuts. 

Voila!  Peanut Noodles. 

As an aside, we like ours really "sour" so we add more Apple Cider Vinegar.  Yummmm!