Asian noodle salad with chilies & peanuts - bon appetit

Yield: 6 servings

Measure Ingredient
1 pounds Dried soba noodles or spaghetti
¼ cup Oriental sesame oil
¼ cup Soy sauce
2 tablespoons Sugar
1½ tablespoon Balsamic vinegar or red wine vinegar
2 teaspoons Salt
1 cup Chopped fresh cilantro
8 \N Green onions, thinly sliced
2 \N To 3 red or green jalapeno chilies, seeded, veins removed, minced (about 2 T)
1½ cup Lightly salted dry-roasted peanuts, coarsely chopped (about 7 1/2 oz)

Cook noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water until cool. Drain well. Transfer to large bowl. Combine sesame oil, soy sauce, sugar, vinegar and salt in small bowl. Stir to dissolve sugar. Add to noodles. Add chopped fresh cilantro, green onions and jalapeno chilies and mix well. (Salad can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle chopped peanuts over salad and serve.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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