Asian Noodle Salad With Spicy Peanut Sauce

Crisp vegetables play nicely against the chewy noodles and creamy sauce. The ingredients are available at Asian markets and many supermarkets. The salad components may be made ahead, covered, and refrigerated. When ready to serve, bring the sauce to room temperature, thinning with additional water, if necessary. Udon noodles are thick Japanese wheat noodles. If they’re unavailable, linguine may be substituted.

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Ingredients
¾ cup smooth natural peanut butter
¼ cup tamari or other soy sauce
2 tablespoons rice vinegar
1 tablespoon Asian chill paste
3 garlic cloves, minced
½ cup water
12 ounces udon noodles
1 tablespoon toasted sesame oil
1 large carrot, shredded
2 cups cored and finely shredded napa cabbage
½ small red bell pepper, seeded and cut into matchsticks
1 bunch scallions,minced

In a medium-size bowl, combine the peanut butter,tamari,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 to 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 coat, tossing gently to combine. Serve at room temperature.