Sunset Magazine Noodle Bowl - cooking recipe

Ingredients

1/2 lb vermicelli
6 cups low sodium chicken broth
1/3 cup low sodium soy sauce
3 tablespoons peanut butter, creamy
3 tablespoons brown sugar, firmly packed
2 tablespoons distilled white vinegar
1 teaspoon hot chili oil or 1/2 teaspoon dried hot red chilies
2 tablespoons oriental sesame oil

Preparation

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.
Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
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.
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.
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).