Chinese Noodle Salad
|Thin egg noodles/Thin spaghetti||3⁄4 Pound (Very Thin)|
|Creamy peanut butter||5 Tablespoon|
|Warm water||5 Tablespoon|
|Vegetable oil||6 Tablespoon|
|Soy sauce||5 Tablespoon|
|Red wine vinegar/White wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), peeled and minced|
|Chopped green onions||1⁄4 Cup (4 tbs)|
1. Cook the noodles according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly.
2. While the noodles are cooking, mix the peanut butter and warm water in a serving bowl to make a smooth paste. Stir in the oil, soy sauce, salt, sugar, vinegar, garlic, and green onions. Add the noodles and toss thoroughly. Serve the salad at room temperature.