From Asparagus to Zucchini, 3rd edition. ½ lb. thin or medium Chinese noodles (fresh or fried) 5 TB sesame oil, divided ½ c. peanut butter 2 TB sugar 4TB soy sauce 4 TB red wine vinegar 8 TB water 1 TB hot bean sauce (or to taste) 3-4 c. of a variety of fresh, crisp … Continue reading Asian-Style Vegetable Noodle Rainbow Platter
