Chinese Summertime Noodles Thursday, August 16, 2007


8 oz Chinese noodles
1 cup each, coarsely grated carrots, cucumber and celery
1/2 cup each smooth peanut butter and rice wine vinegar
1/4 cup soy sauce
2 TBSP each sesame oil and hot sauce


Cook the noodles according to pkg direction, drain, rinse and drain again. Toss together the noodles and chopped vegetables. Mix all remaining ingredients and pour over the noodle mixture. Toss to coat. Place in a covered dish and refrigerate several hours to allow flavors to blend. Serve cold.

If you wish to convert this to a main dish, simple toss in a cup or so of cooked and cubed chicken.


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