---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Loo, Nuts, Pasta
       Yield: 1 batch
       6 oz Peanut butter
       4 tb Sesame oil
       3 tb Soy sauce
       2 tb Rice vinegar
       1 ts Cayenne
     1/2 ts Habanero powder
            Chicken broth
      12 oz Chinese egg noodles (fat
            -round ones preferred)
       1 c  Blanched carrot, cut
            -in matchsticks
       3    Scallions, slivered
       1 c  Snow pea pods, raw, cut
            -in matchsticks
       1 c  Raw bean sprouts
     1/2 c  Roasted unsalted peanuts,
   Over low heat, melt the peanut butter with the oil,
   soy sauce, and vinegar. Stir in pepper powders. Thin
   to proper consistency with broth. Let cool. Taste for
   seasoning, correcting with salt or soy.
   Cook noodles in the usual way until they are done.
   Drain and put onto a serving platter. Cover with sauce.
   Arrange carrot, scallions, pea pods, and sprouts in a
   neat design over the noodles and sauce. Strew with
   peanuts. Serve cool or cold.
   From:    Michael Loo