Recipe: Sesame Noodles with Fresh Vegetables (blender or food processor)

SESAME NOODLES WITH FRESH VEGETABLES

1/2 pound uncooked Chinese egg noodles, vermicelli or angel hair pasta
FOR THE DRESSING:
2 scallions, trimmed and chopped, including green parts
1/3 cup vegetable or chicken broth
1/2 cup smooth peanut butter, preferably sugar- and salt-free
1/4 cup cider vinegar or rice wine vinegar
1/2 cup low-sodium soy sauce
2 teaspoons dark (toasted) sesame oil
ADDITIONS FOR SERVING (Use some of the following):
1 cucumber, peeled, seeded and cut into small pieces
1 cup sliced red radishes
1 bunch scallions, trimmed and cut into thin rounds, including more of the green parts
1 cup bean sprouts
1 carrot, shredded
1 cup snow peas
1/2 cup roughly chopped fresh cilantro
1/4 cup toasted sesame seeds

Bring a large pot of salted water to a boil. Add the noodles and boil for 3 to 4 minutes, until tender. Drain in a colander, then cool under running water. Shake the noodles dry and transfer to a large, shallow bowl.

Blend all the dressing ingredients in a blender or food processor. Pour over the noodles, turning until completely mixed.

If serving immediately, add any or all of the remaining ingredients, mix well and serve. Or cover and chill; mix in the additions right before serving.

Makes 4 to 6 servings
Source: The New York Times Country Weekend Cookbook