Hot-and-Sour Soba Salad

• 1 to 2 tablespoons peanut butter (to taste)
• 1 tablespoon soy sauce
• 2 tablespoons white wine vinegar or seasoned rice wine vinegar
• 1 to 2 teaspoons hot red pepper oil (to taste)
• Pinch of cayenne
• 1 large garlic clove, minced
• 2 teaspoons finely minced fresh ginger
• Salt
• freshly ground pepper to taste
• 1 tablespoon sesame oil
• 2 tablespoons canola oil
• 1/2 cup vegetable or chicken broth
• 1/2 pound Japanese buckwheat noodles
• 1 cup diced or julienned cucumber
• 1/4 cup chopped cilantro
• 1/4 cup coarsely chopped walnuts
• Lettuce, baby spinach, radicchio or arugula for serving (optional)

1. Heat the peanut butter for 10 to 20 seconds in a microwave to make it easier to mix.
2. Combine with the soy sauce, vinegar, hot red pepper oil, cayenne, garlic, ginger and salt and pepper.
3. Whisk together.
4. Whisk in the sesame oil, canola oil and broth.
5. Set aside.
6. To cook the noodles, bring a large pot of water to a boil, and add salt, if desired, and the noodles.
7. When the water comes back to a boil and bubbles up, add a cup of cold water to the pot.
8. Allow the water to come back to a boil, and add another cup of cold water.
9. Allow the water to come to a boil one more time, and add a third cup of water.
10. When the water comes to a boil again, the noodles should be cooked through.
11. Drain and toss immediately with the dressing (whisk the dressing again first).
12. Add the remaining ingredients, and toss together.
13. Taste, adjust seasonings, and serve over a bed of salad greens if desired.

peanut butter, soy sauce, white wine vinegar, hot red pepper oil, cayenne, garlic, fresh ginger, salt, freshly ground pepper, sesame oil, canola oil, vegetable, japanese buckwheat noodles, cucumber, cilantro, walnuts, arugula

Taken from cooking.nytimes.com/recipes/1012512 (may not work)