Cold Peanut Noodles

1. 1

   Bring a large pot of water to a boil for the pasta.

2. 2

   When the water starts to boil, add the pasta and cook the ramen noodles according to the package, directions, or the vermicelli until al dente, about 5 minutes.

3. 3

   Drain the noodles in a colander and rinse under cold water until cool.

4. 4

   Shake the colander well to release as much water as possible, then add the vegetable oil to the noodles and toss gently.

5. 5

   While the water is corning to a boil and the pasta is cooking, peel the cucumber and cut it in half lengthwise.

6. 6

   Scrape out the seeds with the tip of a spoon and cut the cucumber into 1/2-inch slices.

7. 7

   Put the slices in a medium bowl, cover, and refrigerate until ready to use.

8. 8

   Blend the peanut butter, soy sauce, white wine, lemon juice, honey, garlic, and ginger in a blender on medium speed or in a food processor, until completely smooth.

9. 9

   Set the mixture aside.

10. 10

    Transfer the noodles to a serving platter.

11. 11

    Pour on the peanut sauce and toss gently.

12. 12

    Garnish with the cucumber slices and chopped scallion.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.