For relief during the dog days of summer, nothing is more refreshing than yummy cold dishes. Due to a general aversion to raw food, the Chinese turn to cold noodles to satisfy such cravings.

The following recipe has been adapted to accommodate my boys’ picky tastes, so it lacks vegetables. If your child has a more adventurous palate, you can add either blanched mung bean sprouts or julienned cucumber or carrots.

Ingredients:

1/2 lbs Chinese dried noodle or thin spaghetti
1/3 C Creamy peanut butter
1/4 C Cold water
3 T Soy sauce
1 1/2 T Zhengjiang Vinegar (can substitute with Balsamic vinegar)

Directions:

In a large sauce pan, bring to boil 4 quarts of water, add dried noodle or thin spaghetti, cooked according to package instruction. When done, pour out the water, and rinse noodle in cold water.

In the meantime, mix the creamy peanut butter with water, add a little at a time so that the peanut butter doesn’t get lumpy. Add more or less water to create a thick creamy dressing’s consistency (such as Cesar).

Add cooked cold noodle to the peanut sauce, add soy sauce and vinegar. Toss and enjoy!

Enjoying Noodle