from Gwen O’Neill

This is something a friend gave me from a cooking class. I’ve had it for years and made a few changes — it’s a great thing to take to potlucks. It really doesn’t matter what is served with it— always a favorite.

¼  cup chopped scallions

10 oz Chinese noodles (fresh or dry— if using fresh, will cook more quickly)

3 heaping tablespoons peanut butter

3 tablespoons black soy sauce (if available)

2 teaspoon Chinese vinegar (red preferred)

1  teaspoon sesame oil

1  teaspoon (or more to taste) chili oil

Cook noodles one minute or until done. Mix sauce until not quite smooth. Pour sauce over noodles. Toss and sprinkle scallions on top.

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