1 pound Chinese egg noodles, cooked
1 tablespoon ginger, peeled and minced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
½ teaspoon chili flakes
2 tablespoons sugar
½ cup peanut butter (smooth)
2 tablespoons sesame oil
½ cup chicken stock
2 tablespoons sesame seeds, toasted
1 cup scallions, sliced
1 cup cucumber noodles
Salted roasted peanuts, chopped
In a saucepan, combine the ginger, soy, vinegar, chili flakes, sugar, peanut butter and chicken stock, heat to thicken. Combine all ingredients together. Allow to cool. Toss in the sesame seeds, scallions and cucumber noodles. Garnish with chopped salted and roasted peanuts.