Cold Noodle Salad with Spicy Peanut Sauce

By bakers_delight85

Ingredients

• Any 2 of the following, or any crunchy vegetable available:
• Peanut Sauce
• 1/2 cup creamy peanut butter
• 1/4 cup warm water
• 1/4 cup chopped green onion
• 2 cloves garlic, crushed
• 1/4 cup soy sauce
• 1/4 cup peanut oil
• 2 Tbsp. wine vinegar
• 4 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 4 cups fresh bean sprouts
• 2 cups shredded Chinese cabbage or iceberg lettuce
• 1 cup slivered radishes
• 1 cup carrots, sliced thinly, crosswise
• 1 cup slivered green peppers
• 1 package fine egg noodles, or leftover other noodles or thin spaghetti
• 2 tsp. peanut oil
• 2 cups (1/2 pound) roast pork, or roast beef, or cooked steak, veal, or chicken (this is optional-it’s a good vegetarian dish too)

Details

Servings 6

Preparation

Step 1

In a small bowl, combine the peanut butter and water until smooth. Add the remaining sauce ingredients. Stir until well mixed; chill at least 4 hours or overnight.
Cook the egg noodles according to package directions. Drain; rinse under cold water; drain again. Place in a bowl, toss with 2 tsp. of oil, cover, and refrigerate. If using leftover noodles, just toss with oil and use.
To serve, put the noodles in individual bowls or salad plates. Arrange the vegetables and meat attractively on a platter. Let everyone serve themselves, and pass the sauce. (Or, of course, you can mix everything together in a big bowl, keep in the refrigerator, and eat over a few days!)