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Title: Asian Noodle Salad

3/4 C creamy peanut butter
1/4 C soy sauce
2 T rice vinegar
1 T Asian chili paste
3 - cloves garlic, minced
1/2 C water
12 oz. udon noodles
1 T toasted sesame oil
1 - large carrot, shredded
2 C cored and finely shredded napa cabbage
1/2 - small red bell pepper, cut in matchsticks
1 - bunch scallions, minced

In a medium-size bowl, combine the peanut butter, soy sauce, vinegar, chili paste, and garlic, stirring to blend well. Add the water, whisking to make a thick sauce. Set aside.

Cook the noodles in a large pot of boiling water until just tender, 6-8 minutes. Drain and rinse the noodles under cold running water, then transfer to a large serving bowl. Toss with the sesame oil to coat.

Add the carrot, cabbage, bell pepper, and scallions to the noodles. Add just enough of the peanut sauce to caot, tossing gently to combine.

From Vegan Planet
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