May 15th, 2012

Two looks at the sliced chicken with vermicelli noodles, ground peanuts, bean sprouts and green onion from Penny’s Noodles in Northfield, Ill. I always add a liberal amount of hot sauce to spice things up. My only complaint with this dish is that it’s always extremely soupy at the bottom, and those dangling noodles threaten to fling sauce all over my shirt. It’s a dangerous meal, from that standpoint.

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I eat it. You digest it.