Published May 1, 2001.
We wanted a spicy Sichuan noodle recipe that would be a fast, flavorful version of the popular Chinese street food dish. The sauce was simple to put together with Chinese pantry staples available at most supermarkets. Fresh or dried Chinese noodles worked best in our Sichuan noodle recipe, but linguine was good in a pinch.
If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken stock. Also note that the amount of sauce will coat 1 pound of fresh noodles but only 12 ounces of dried noodles, which bulk up during boiling.
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