Spicy Peanut Noodle Salad

Sometimes I just want something simple that tastes decadent and flavorful. This dish is quick to prepare and easily updated to suit your needs. Don't want it too spicy then cut back on the spice or leave out... Feel free to toss in cooked chicken or shrimp too... As a note, I can usually find Lo Mein egg noodles in the Asian section of my supermarket but, you can substitute a pasta of your choice if need be.  This dish is great for a Summer party too. Just remember those with nut allergies need to be warned about the peanut butter being used and you are good to go. Enjoy! Diane  

Spicy Peanut Noodle Salad

Ingredients:
1 10oz package, Lo Mein Egg Noodles
2/3 Cup Water
1/3 Cup Peanut Butter 
1/4 Cup Soy Sauce
1/4 Cup Rice Vinegar
3 Tbs Brown Sugar
1/4 Cup Vegetable or Peanut Oil 
2 Tbs Toasted Sesame Seeds, plus more for topping*
2-3 tsp Sriracha Sauce 
1 tsp Sesame Oil
1/4 tsp ginger, paste (or a grated bit of fresh, to taste) 
1/2 tsp minced garlic (or one small clove, minced) 
cucumber slices, finely sliced or cubed for topping*
Cilantro, for topping* optional

Instructions:
Cook noodles, according to package. Drain well and set in large bowl. I suggest you have the sauce ready before the noodles are done cooking. 

In a Cuisenart or blender, combine everything except for toppings and noodles. Process until smooth. Pour the blended peanut sesame mixture over the noodles and toss to coat.

The mixture will be runny but, once in the fridge, the sauce sets up. Cover and refrigerate for at least three hours. It's best when served cold and the sauce is thick. Toss noodles prior to serving. Top with fresh cucumber slices, cilantro and sesame seeds. Serves 4-6.

Recipe Notes: Remember, this dish is best served cold. If the sauce is just a bit too thick for your liking, add 1-2 teaspoons of cold milk and mix well to loosen up sauce a bit. 

Recipe and Photos by: Diane Baker for Canning and Cooking at Home 

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