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- 1 cup high-quality smooth peanut butter
- 1 1/2 cups hot water
- 4 to 5 tablespoons cider vinegar or unseasoned rice vinegar
- 1 teaspoon salt (possibly more to taste, depending on whether the peanut butter is salty)
- 2 teaspoons garlic, chopped
- 1 teaspoon ginger, chopped
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 3 tablespoons Chinese dark sesame oil
- 1/2 teaspoon cayenne pepper
- 1 pound cooked buckwheat somen noodles (you can use vermicelli or linguine too)
- 2 medium cucumbers, peeled, seeded, and cut into thin strips
- 1 large carrot, shredded
- 4 scallions, finely minced
- 2 tablespoons lightly toasted sesame seeds
- 1 cup peanuts and/or cashews, lightly toasted and finely chopped
- Optional: Minced fresh cilantro for the top
- Place the peanut butter in a medium-sized bowl and mash with the back of a soup spoon to soften. Add about half the hot water, and continue to mash, very gently and slowly so as not to splash, until uniform. Add the remaining hot water, and patiently mix until smooth.
- In a small food processor, blend vinegar, salt, garlic, ginger, sugar, soy sauce, sesame oil, and cayenne pepper. Stir into the bowl with peanut mixture until well combined.
- Place the noodles in a large bowl, and pour the sauce over the noodles. Mix with a fork until all the noodles are coated.
- Serve topped with cucumber, shredded carrot, scallions, sesame seeds, nuts and cilantro.
- This recipe was entered in the contest for Your Best Cucumber Recipe