8 oz. vermicelli, cooked
1/2 c. peanut butter
1/2 c. soy sauce
1/4 c. white vinegar
1 tbsp. sugar
1 tsp. red pepper flakes
1 tbsp. chopped ginger
1 clove garlic
2 lg. cucumbers
1 lg. red bell pepper
2 scallions

Combine sauce ingredients and set aside. In wok, heat a small amount of oil and stir fry ginger and garlic. Remove and stir fry the cucumbers, seeded and cut in strips with the pepper, also seeded and cut in strips. Add scallions and fry briefly. Remove vegetables and reduce heat.

Pour sauce into wok, cook 1 minute, until slightly thickened. Toss noodles with half of vegetables and arrange on platter. Put remaining vegetables around edge. Cover with sauce and sprinkle with chopped peanuts. Serves 4 to 6.