Spicy Szechuan Noodles

 

1 1/4

cups Progresso® chicken broth (from 32-oz carton)

1/4

cup peanut butter

3

tablespoons soy sauce

2

tablespoons oyster sauce

1

tablespoon white vinegar

7

oz uncooked linguine-style rice stick noodles (from 14-oz package)

1

tablespoon peanut or vegetable oil

1/2

lb lean ground pork

3

medium cloves garlic, finely chopped

1 1/2

cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips

1

cup thinly sliced red bell pepper

3

medium green onions, cut diagonally into 1-inch pieces

1/2

to 3/4 teaspoon crushed red pepper flakes

1

tablespoon sesame oil

1/4

cup chopped fresh cilantro

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