Grandma's Oriental Noodle Salad (aka Peanut Butter Noodles)
alt.cooking/Grandma (2002)

1 (1-pound) package fresh Chinese noodles (usually found in the produce department. Nasoya seems to be the most common brand. Substitute angel hair spaghetti if you must but it is not quite the same.)

Bring a couple of quarts of water to a boil and drop in the noodles, separating them with your hands. (The fresh noodles don't need anywhere near as much water as dried pasta does.) Cook 2 minutes until they rise to the top. Drain into a colander and quickly rinse under cold water to stop the cooking. Place them in the bottom of a pretty bowl, sprinkle with 1-2 tablespoons of olive, sesame or other oil, lifting and separating to make sure each strand gets coated - otherwise they stick together like glue. Refrigerate.

Peanut Sauce

4 tablespoons sugar
4 tablespoons vinegar (I use cider or rice wine vinegar)
1 1/2 tablespoons soy sauce
1 teaspoon hot sauce or 1 scant tablespoon chile paste or 2 teaspoons NM powdered chile
1 cup chicken broth
1/2 cup peanut butter (or use sesame paste)

Bring everything but the peanut butter to a boil in a small saucepan. Boil 1 minute to dissolve the sugar, then stir in the peanut butter, whisking constantly. Cook for 1-2 minutes (keep whisking) till the sauce thickens. Cool and refrigerate.

To serve top the noodles with 1/2 cold leftover chicken* breast shredded into small pieces and 1 6-8 inch cucumber that has been peeled, seeded and cut into 1/4 inch dice. If you would like, add a couple of handfuls of fresh snow peas cut into about 4 pieces each &/or a handful of mung bean sprouts - but neither is necessary. Pour about 1/2 the sauce over all (serve the rest in a bowl for those who want extra) and sprinkle with a tablespoon or two of fresh chopped scallion and two tablespoons of sesame seed.

*Omit the chicken if you want a vegetarian dish or simply have no chicken handy. If you cook chicken especially for the salad you can poach 1 or 2 boneless breast halves in a cup or so of broth with a splash of soy added, then use the broth in the sauce.

We like to serve this with sliced tomatoes and mesclun dressed with a tiny bit of vinaigrette for a quick meal, in which case it will serve 4-6. Would serve 12 or so as part of a more extensive menu.