Cold Sesame Noodles

Adapted from N. Y. Times
Yield: 6 large servings

1/2 lb. Chinese egg noodles, vermicelli , capellini or angel hair pasta

Dressing:
2 scallions, trimmed and chopped, including green
1/3 c. vegetable or chicken broth
1/3 c smooth peanut butter, preferable sugar- and salt-free
1/4 c cider vinegar or rice wine vinegar
1/2 c soy sauce
2 t dark (roasted) sesame oil

Add some or all of the following to the noodles:
1 cucumber, peeled, seeded and cut into small pieces
1 c sliced red radishes
1 bunch scallions, trimmed and cut in thin rounds, including most of the green
1 c bean sprouts
1 carrot shredded
1 c snow peas
1/2 c roughly chopped fresh coriander
1/4 c toasted sesame seeds.

Note: Sauce can be doubled and stored in refrigerator for future use.

1. Bring large pot of salted water to a boil. Add the noodles and boil according to directions (angel hair, 2 min.) Drain in a colander, then cool under running water. Drain well and transfer to a large, shallow bowl.

2. Blend all the dressing ingredients in a blender or food processor (start with the peanut butter and a little liquid in the Cuisinart). Pour over the noodles, turning until completely mixed.

3. Add any or all of the remaining ingredients, mix well, and serve; or, cover and chill and mix in the additions just before serving.