Oriental Noodle Salad

1/4 lb thin Chinese noodles (or vermicelli)
1/2 cucumber
1/2 cup chopped Chinese cabbage, blanched and chilled
2 stalks green onions
1/4 tsp white pepper
1 Tbsp toasted sesame oil

Dressing

2 Tbsp peanut butter
1 Tbsp soy sauce
juice of 1 lime
1/4 inch ginger, peeled and minced
1/2 minced jalapeno pepper (optional)

Boil noodles according to package directions and chill. Slice cucumbers, and add to noodles, along with Chinese cabbage. Add dressing and toss. Slice green onion into very thin strips, about 3 inches long. Place atop salad. Shake on white pepper, (and salt, if desired) drizzle with sesame oil, serve cold. (Serves 1 as a main dish, 2 as a side dish)

Courtesy of Sho Kuwamoto (sho@physics.purdue.edu)