Potluck Recipe #27: Dan Dan Noodles

As a college student, I ate these noodles several times a week. I bought them from a tiny stand in an open market and ate them, right from the takeout box, standing on the street corner. Later, I learned to make the sauce at home and saved a couple bucks, along the way developing a taste for udon and buckwheat soba noodles.

There is life after ramen, of course, but occasionally I crave the comfort of that spicy peanut sauce and the ease of a one-bowl meal. As a cold salad, they make a great summer potluck dish and travel well, provided you toss the ingredients together just before eating, so the noodles stay al dente.

Dan Dan Noodles

Peanut sauce

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tbsp. chopped peeled fresh ginger

1 medium garlic clove, chopped

2 tbsp. white vinegar

1 1/2 tbsp sesame oil

2 tsp. honey

1 tsp. dried hot red pepper flakes

Noodles

3/4 lb soba, udon, ramen or rice noodles

4 scallions, thinly sliced

1 red bell pepper, cut into 1/8-inch-thick strips

1 small cucumber, peeled, seeded and cut into 1/4 strips (or to taste)

1. Blend all dressing ingredients together until smooth and then transfer them to a large serving bowl.

2. Cook noodles according to directions in a pot of salted, boiling water. Drain in a colander and, if eating warm, toss with dressing and vegetables. You can also eat these noodles as a cold salad. Simple rinse the noodles in cold water after draining and toss with sauce and vegetables. In either case, serve immediately.