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)