Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh thin egg noodles
                        -----peanut sauce-----
   1      cup           unsalted dry roasted peanuts
     1/2  piece         peeled fresh ginger
   3                    garlic cloves
     1/2  teaspoon      salt -- or to taste
   1      tablespoon    sugar
   2      tablespoons   Asian sesame oil
   1      tablespoon    peanut oil
   2      tablespoons   dark soy sauce
   2      tablespoons   lime juice -- or red wine
   1      teaspoon      hot chili oil
     1/2  cup           water
                        -----garnishes-----
   2                    green onions -- thinly sliced
   2      cups          shredded poached chicken
     1/2  pound         blanched green beans -- julienne
                        coriander leaves

Preparation:

Believe it or not, these are excellent for breakfast... Bring 4 quarts water to a boil in a large pot. Gently pull the noodles apart to separate the strands, and add to the boiling water. Stir. Bring to a second boil; boil for 1 minute. Drain in a colander, then rinse thoroughly under cold water. Drain. set aside. Coarsely chop the peanuts in a food processor; remove 1/4 cup and set aside. Add the ginger, garlic, salt and sugar to remaining peanuts in the processor and process to a coarse mixture. Add sesame and peanut oils, the soy sauce, lime juice and chili oil; process for 1 minute, or until smooth. Stir in the water; the mixture should have a thin, creamy consistency. Add a little more water, if necessary. To serve, toss the noodles with the sauce. Add the green onions, chicken and green beans. Place on serving plates, sprinkle with chopped pea nuts and garnish with coriander leaves. Serve at room temperature. From Joyce Jue, San Francisco Chronicle, 7/22/92.