Ingredients:

12 oz thin egg noodles
3 tbsps roasted peanuts, sliced
2 tbsps cilantro, fresh, sliced
4 tbsps bean sprouts
red and green peppers, finely sliced
2 tbsps kosher salt
1 cup black soy sauce
1 cup chili oil
1 cup chili oil
1 cup cider vinegar
For the Noodles : 2/3 cup granulated sugar
For the Chili-Orange Sauce: 1 tbsp sesame oil - 2 tbsps scallions, thinly sliced

Preparation:

For the Sauce: Combine all the ingredients for the sauce in a mixer & puree for thirty seconds. Place sauce in a jar & keep, covered, in the fridge.

For the Noodles: Cook noodles according to package directions until al dente. Toss with sesame oil. Blanch bean sprouts in boiling water. Place noodles in bowl & toss with 1/4 c of Chili-Orange Sauce. Add sliced peppers and toss again and add extra sauce.

Mound noodle mixture in the center of a serving bowl & garnish with nuts, scallions & cilantro.