Cold Peanut Noodles

Ingredients

• 1/2 lb dry spaghetti ((Makes 4 regular servings or 2 servings for hungry adults.))
• 1/4 cup peanut butter
• 1/4 cup hot water
• 1/2 cup shredded cucumber
• 1/4 cup chopped cilantro
• 1/4 cup roasted peanuts
• 1 tbsp chili oil
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp vinegar ((Chinkiang or rice vinegar))
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp chicken bouillon powder ((or 1/4 tsp MSG, or skip))
• 1/4 tsp salt ((plus more to taste))

Instructions

1. 1

   Place dry spaghetti in a large bowl (or a tall cup) and cover with cold water. Let it soak at room temperature for 2 hours, or refrigerate overnight, until softened.

2. 2

   Bring a large pot of water to a boil. Add the soaked noodles and cook over medium heat for 6–8 minutes, or until tender. Drain the noodles and then soak them in a large bowl of iced water (or rinse under cold water) until fully cooled. Drain again and transfer to a large mixing bowl.

3. 3

   In a small bowl, gently whisk together peanut butter and hot water until smooth.

4. 4

   Add the diluted peanut butter to the noodles, followed by cucumber, cilantro, roasted peanuts, chili oil, light and dark soy sauces, vinegar, sesame oil, sugar, bouillon (if using), and salt.

5. 5

   Toss everything together until the noodles are well coated. Taste and adjust seasoning—add more salt or chili oil as desired.

6. 6

   Serve immediately or chill for later. Makes 4 regular servings or 2 servings for hungry adults.