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Vegan Szechuan Style Chinese Noodles
1 lb spaghetti or Asian noodles
4-5 green onions, sliced
4 cloves garlic, minced
1 tsp oil
1/2 cup vegetable broth
1 tsp cornstarch
1/3 cup soy sauce
2 tbs ketchup
1 tbspvinegar
1 tbs chili sauce, Sriracha sauce or hot sauce
1 tsp sugar
1/3 cup peanuts
1 cucumber, sliced thin
Cook the pasta or noodles according to the package instructions. Drain well and set aside or use leftover spaghetti.
In a large skillet or wok, sautee the green onions and garlic in oil for just a min or two.
Stir in the vegetable broth, cornstach, soy sauce, ketchup, vinegar, chili sauce and sugar, whisking to dissolve and combine the cornstarch well.
After 2-3 min, add the cooked pasta or noodles, stirring and tossing to combine well.
Allow to cook just until heated through and sauce has thickened, then add peanuts and cucumber and heat for just another minute or two. Serves 4
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