Sunset Magazine Noodle Bowl

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“My mom used to make this when I was younger. I haven't made it before but I remember it being delicious.”

Ingredients Nutrition


  1. In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.
  2. Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
  3. In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.
  4. Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.
  5. Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).

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