Ingredients

• 1 cup high quality peanut butter
• 1.5 cups boiling water
• 4 to 5 Tbs vinegar (rice or cider)
• 1.25 tsp salt (to taste)
• 2 medium cloves garlic, minced
• 2 Tbs hney or sugar
• 1 Tbs. soy sauce
• .5 tsp crushed red pepper (to taste)
• 4 Tbs. chinese sesame oil
• optional .5lbs firm tofu cut into small dice
• 1 lb vermicelli noodles (i prefer to use whole wheat linguini or soba noodles)
• 1 medium cucumber peeled seeded and cut into thin strips (gasp! she always wants me to seed my cucumbers, but i like the seeds)
• 4 scallions finely minced (whites and greens)
• .75 cups minced cashews and or peanuts lightly toasted
• optional minced fresh cilantro

Directions

1. blend peanut butter with water.

2. stir in other ingredients ’til (including) sesame oil (i adjust the flavor then until it tastes how i want it to)

3. cook the pasta and put everything together with the nuts and cilantro sprinkled on top.

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