Working in 4 batches, heat 2 tablespoons oil in a large skillet over medium-high.
In a blender, puree the sauce with the peanut butter, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns.In a large bowl, toss the noodles with the sauceand scallions.
Serve with sesame oil, vinegar and chile pasteon the side.. Make Ahead.The sauce can be refrigerated for up to 1 week..small new potatoes.
shelled early spring peas.frozen baby peas.
leek, white and tender green parts only, thinly sliced crosswise.
2. medium bunches.boneless skinless chicken breasts.
6. scallions including green tops, chopped.In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes.
Or toast the pine nuts in a 350° oven for about 8 minutes..In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper.
(Editor: Cordless Organizers)