5 oz. Chinese noodles
3 tbsp. peanut butter
1 1/2 tbsp. rice wine vinegar
1/4 to 1/2 tsp. Chinese hot oil (to taste)
3 1/2 tbsp. sesame oil
1 1/2 tbsp. soy sauce
2 tsp. sugar
1 tbsp. hot water
2 scallions, minced

In a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, until barely tender (about 2 minutes). Drain and rinse under cold running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 tablespoon of the sesame oil to prevent sticking.

In a small bowl, gradually stir the remaining sesame oil into the peanut butter. Blend in soy sauce, rice wine vinegar, sugar, hot oil, and hot water. Spoon over noodles. Toss to coat well. Add the scallions and toss lightly.

If you plan to hold the noodles overnight or longer, cover and refrigerate.