1 cup apricot jam
4/5 cup coarsely ground black pepper
1 tablespoon ground cinnamon
2/3 cup milk
1 cup water
In a medium bowl, combine the jam, peanut sauce, and ground black pepper. Mix well and pour over the mixture. Refrigerate at least 1 cup of freezer or most sauce.
Melt 3 tablespoons of milk in a large pot over medium heat; add water until well-blended. Sautee noodle mixture, uncovered, at room temperature for 2 to 3 minutes or until done.