Garlic Peanut Butter Noodles

Great because the dish is served at room temp.

serves four

Noodles

• 1 lb fresh or dried egg noodles
• 2 Tbsp sesame or corn oil
• 1 Tbsp soy sauce

Sauce:

• 2 Tbsp peanut butter (or sesame paste)
• 3 Tbsp warm water
• 2 Tbsp soy sauce
• 1 Tbsp cider vinegar
• 2 Tbsp sesame oil
• 2 tsp hot pepper oil
• 2 tsp sugar
• 1/2 tsp salt
• 2 cloves garlic, minced
• 2 Tbsp scallions, finely chopped
• 2 tablespoons toasted sesame seeds (optional)

1. Cook noodles until al dente.  Rinse under cold water and drain thoroughly.  Spread noodles to let dry for 10 minutes.  Toss with oil and soy sauce.  Can be stored covered in refrigerator for no more than 2 hours.  If desired, heat in microwave just before serving.

2. In small bowl, combine the peanut butter with warm water to make a smooth, thin sauce.  Combine the remaining ingredients except scallion into a smooth dressing.

3. Divide noodles into individual serving bowls.  Add scallions.  Can also add shredded cucumbers, julienned carrots, and or red bell peppers.  Toss with sauce.