Joyce Chen Foods

Joyce Chen Belongs in Everyone’s Kitchen

Healthy Asian products since 1958


This easy peanut-based sauce may be served over cooled thin pasta or Chinese thin egg noodles, topped with par boiled fresh raw bean sprouts, fresh raw shredded cumber, and daikon/radish.

Features: Joyce Chen Sichuan Peppercorn, Joyce Chen Sesame Oil, Joyce Chen Gluten Free Soy Sauce


14-ounce can chicken broth

2 tablespoons Joyce Chen Sichuan peppercorn, wrapped in cheesecloth or tea infuser

1 tablespoon Joyce Chen Gluten Free Soy Sauce

1 jar creamy peanut butter (spoon 1 tablespoon at a time)

1 tablespoon Joyce Chen Sesame Oil

1 tablespoon sugar (or to taste)

1 tablespoon hot pepper flakes or Cayenne pepper powder (or to taste)

Equipment Needed

  • Medium size saucepan
  • Cheesecloth or tea infuser
  • Whisk
  • Large pot for cooking pasta
  • Colander for draining pasta
  • Serving bowl for peanut sauce
  • Bowls or pasta bowl for individual serving
  • Forks and or chopsticks
  • Spoon or ladle for sauce


  1. Bring chicken broth to a boil.
  2. Reduce heat and simmer with wrapped Sichuan peppercorn for 10 minutes.
  3. Remove from heat and remove Sichuan peppercorn.
  4. Add the soy sauce.
  5. Spoon in peanut butter one tablespoon at a time, and whisk to a thick syrup-like consistency. Add in enough peanut butter to achieve desired consistency. The mixture will thicken as it cools.
  6. Add sugar and hot pepper to taste. (Recommend stronger taste since the sauce will be served with pasta and the flavor will be diluted.)
  7. Add sesame oil and whisk.
  8. Cool and serve over your favorite noodles,
  9. Unused sauce should be stored covered in refrigerator.
In separate small bowls, serve with cool or warm noodles topped with the spicy peanut sauce. Allow guests to choose their own par boiled fresh bean sprouts, shredded cucumber, radish as a fresh topping.