This is probably the recipe that I make the most frequently. The Chinese egg noodles cook really quickly, and I always have these ingredients on hand. The egg noodles come in packs of four. This recipe is for 1/4 of a package.
Simmer chicken stock over medium heat and add Chinese egg noodles
Stir in 1 heaping tablespoon of peanut butter (I use natural, unsweetened)
Add 1 tablespoon oyster sauce or honey
Add few splashes of soy sauce
Add a few splashes of sesame oil
Add sliced peppers
At the last minute add chopped scallions
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