Cold Peanut Noodles
- 6 ounces Chinese ramen noodles or 8 ounces, vermicelli
- 2 tablespoons vegetable oil
- 1 cucumber
- 1/2 cup smooth, natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 small clove garlic
- 1-inch piece fresh ginger or 1 teaspoon ground ginger
- Chopped scallion, for garnish
- Pasta pot
- Medium bowl
- Colander
- Blender or food processor
- Bring a large pot of water to a boil for the pasta.
- When the water starts to boil, add the pasta and cook the ramen noodles according to the package, directions, or the vermicelli until al dente, about 5 minutes.
- Drain the noodles in a colander and rinse under cold water until cool.
- Shake the colander well to release as much water as possible, then add the vegetable oil to the noodles and toss gently.
- While the water is corning to a boil and the pasta is cooking, peel the cucumber and cut it in half lengthwise.
- Scrape out the seeds with the tip of a spoon and cut the cucumber into 1/2-inch slices.
- Put the slices in a medium bowl, cover, and refrigerate until ready to use.
- Blend the peanut butter, soy sauce, white wine, lemon juice, honey, garlic, and ginger in a blender on medium speed or in a food processor, until completely smooth.
- Set the mixture aside.
- Transfer the noodles to a serving platter.
- Pour on the peanut sauce and toss gently.
- Garnish with the cucumber slices and chopped scallion.
- Serve immediately.
noodles, vegetable oil, cucumber, smooth, soy sauce, white wine, lemon juice, honey, clove garlic, ginger, scallion, pasta pot, bowl, colander, processor
Taken from www.cookstr.com/recipes/cold-peanut-noodles (may not work)