3 Tb peanut butter
1-2 Tb sesame oil
1 Tb rice or balsamic vinegar
2 tsp sugar (optional)
¼ tsp red pepper flakes or ½ tsp chile sauce
10 oz. Long noodles, such as spaghetti or udon
½ lb. Napa cabbage, shredded (about 4 cups)
¼ cup chopped cilantro
Boil noodles according to directions. Meanwhile, whisk together peanut butter,
sesame oil, vinegar, sugar and pepper flakes in a small saucepan. Warm the sauce mixture in its saucepan over medium-low heat.
Place cabbage in colander over sink. When noodles are done cooking, drain over the cabbage to wilt it. Transfer noodles and
cabbage to a serving bowl, add sauce, and toss until combined. Sprinkle with cilantro and serve. 4-6 servings.
(Adapted from Vegetarian Times, Feb. 2007)