Ingredients
- 1 cup high quality peanut butter
- 1.5 cups boiling water
- 4 to 5 Tbs vinegar (rice or cider)
- 1.25 tsp salt (to taste)
- 2 medium cloves garlic, minced
- 2 Tbs hney or sugar
- 1 Tbs. soy sauce
- .5 tsp crushed red pepper (to taste)
- 4 Tbs. chinese sesame oil
- optional .5lbs firm tofu cut into small dice
- 1 lb vermicelli noodles (i prefer to use whole wheat linguini or soba noodles)
- 1 medium cucumber peeled seeded and cut into thin strips (gasp! she always wants me to seed my cucumbers, but i like the seeds)
- 4 scallions finely minced (whites and greens)
- .75 cups minced cashews and or peanuts lightly toasted
- optional minced fresh cilantro
Directions
-
blend peanut butter with water.
-
stir in other ingredients ’til (including) sesame oil (i adjust the flavor then until it tastes how i want it to)
-
cook the pasta and put everything together with the nuts and cilantro sprinkled on top.