Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy
4 small bundles, about 160g in total
|Spicy peanut butter sauce:|
soy sauce, tamari
chili garlic sauce
or to taste
or 1 teaspoon sugar
scallions, spring or green onions
peeled and minced
minced, 1 small clove
peeled if desired, cut into half moon, then thinly sliced
tough ends removed, thinly sliced
peeled and cut into match sticks
Bring a medium pot of water to a boil.
Cook the vermicelli noodles for 6 to 8 minutes until tender.
Drain in a colander and reserve 1 cup of cooking water.
Toss the noodles with sesame oil, set aside.
Meanwhile in a small bowl, whisk together all the sauce ingredients until well combined.
Season to taste with more sauce ingredients if desired.
In a large mixing bowl, toss together all the vegetables with sauce until well mixed.
Add the noodles and some of the cooking water if the noodles seem too dry to mix.
Mix everything with chopsticks or whatever tool you prefer until evenly distributed.
Divide between two serving plates and serve.
Note: The noodle salad can be made 1 day ahead, keep in an air-tight container in the refrigerator for overnight.