INGREDIENTS
- Salt
- 1 package (16 ounces) Chinese wheat noodles or spaghetti
- 1/3 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons fresh ginger, grated, peeled
- 1 small garlic clove, crushed with garlic press
- 1 teaspoon Asian sesame oil
- 1/4 teaspoon crushed red pepper
- 3 green onions, thinly sliced
- 1/2 English (seedless) cucumber, unpeeled, cut lengthwise in half and thinly sliced crosswise
- 4 radishes, cut into 1-inch by 1/4-inch sticks
- 1 medium carrot, cut into matchstick-thin strips
PREPARATION
- Heat large saucepot of salted water to boiling over high heat; add noodles and cook as label directs.
- Meanwhile, in small bowl, with wire whisk or fork, mix peanut butter, soy sauce, vinegar, vegetable oil, ginger, garlic, sesame oil, crushed red pepper, and 1/2 cup water until blended. Set sauce aside.
- Drain noodles; rinse under cold running water and drain again.
- In large serving bowl, toss noodles with sauce until evenly coated.
- Top with vegetables; toss before serving.