1. Bring a large pot of water (1 gallon) to a boil over high heat. 2. Meanwhile, combine the stock, peanut butter, soy sauce, rice vinegar, black vinegar, sesame oil, chili garlic sauce, sugar, and garlic in the bowl of a food processor. Pulse to combine well and transfer to a large bowl. 3. Cook the noodles about 6 minutes, or until they are almost done but still have a little bite in the center. Drain the noodles, and add immediately to the sauce mixture. 4. Toss the noodles, then add the red pepper, carrot, green onions, peanuts and sprouts. 5. Taste to adjust the seasoning with more soy sauce or chili sauce. If the mixture is dry, add a few tablespoons of hot water to make mixing the ingredients easier. Let the noodles sit to come to room temperature. As they sit, they will absorb the extra sauce in the bottom of the bowl. Serve at room temperature or chilled. 6. Make ahead: These noodles will keep, covered, and refrigerated for 2-3 days. If you want to make the dish ahead of time, don't add the bean sprouts. They become slimy and lose their crunch. ---------------------------------------------------------------------------
Nutrition
Ingredients
