Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull. I jump right in to play and it is a lot less gory. Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side. Yum.
Ingredients for Noodles:
1 pound package Chinese noodles
2 tablespoons toasted sesame oil
Method: Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.
Ingredients for Peanut Sauce:
1/2 cup smooth peanut butter
3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup cold water
2 teaspoons hot chili sauce
Method: In large bowl, combine peanut butter and oil, stirring constantly until smooth. Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili. Pour sauce on noodles, stir gently and taste for seasoning. Add more chili if preferred. Cover and refrigerate for at least an hour.
This is linked to Friday Food Sunday Supper Stumble Melt in Your Mouth Mondays My Meatless Mondays