Spicy Szechuan Noodles

Ingredients

• 1.3 cups chicken broth (from 32-oz carton)
• 0.3 cup peanut butter 
• 3 tablespoons soya sauce 
• 2 tablespoons oyster sauce 
• 1 tablespoon vinegar white
• 7 oz vermicelli linguine-style uncooked (from 14-oz package)
• 1 tablespoon vegetable oil 
• 0.5 lb ground pork lean
• 3 medium cloves garlic finely chopped
• 1.5 cups baby carrots cut lengthwise into julienne (2x1/4x1/4-inch) strips
• 1 cup bell pepper red thinly sliced
• 3 medium spring onion 
• 0.5 teaspoon pepper red crushed
• 1 tablespoon sesame oil 
• 0.3 cup cilantro leaves fresh chopped

Equipment

• bowl
• frying pan
• whisk
• pot
• wooden spoon
• wok
• measuring cup

Directions

1. In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
2. In large stockpot, heat 4 quarts water to boiling over high heat.
3. Remove from heat; add noodles.
4. Let stand 8 to 10 minutes or until noodles are tender; drain.
5. Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute.
6. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink.
7. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
8. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce.
9. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
10. In large serving bowl, gently mix noodles with sauce mixture to coat.
11. Sprinkle with cilantro.