Chinese Noodles with Peanut Sauce

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Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull. I jump right in to play and it is a lot less gory. Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.

I have made several variations on this theme, in the past, but when I have used peanut butter, I have used it, more often with meat and vegetables. This time, it enhanced only the pasta.

Chinese Noodles with Peanut Sauce (adapted)
Ingredients for Noodles:
1 pound package Chinese noodles
2 tablespoons toasted sesame oil

Method: Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

Ingredients for Peanut Sauce:
3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup cold water
2 teaspoons hot chili
1 carrot, diced
1/2 red pepper, diced
2 scallions, sliced

Method: In large bowl, combine peanut butter and oil, stirring constantly until smooth.
Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili.

Add diced vegetables to noodles.

Pour sauce on noodles with vegetables. Stir gently and taste for seasoning.

I like this dish warm and I serve it that way, as a side dish, but as a salad, I serve it both ways, sometimes warm and sometimes cold.