1/2 - 1 c. Homemade spicy peanut sauce
1 c. Egg noodles
1 Carrot, medium size
2 Mushrooms, sliced
1/2 Cauliflower, cut small
1 Cooking onion, sliced
1 Green onion, sliced
1 tbsp Toasted sesame
Slice carrots into thin strips using a peeler.
Soften all vegetables on a large frying pan. Add water to vegetables to prevent sticking.
Prepare the egg noodles as instructed on the package. Once the noodle are cooked, drain the hot water in a colander and rinse with ice cold water. Set aside.
Drain the excess liquids from the cooked vegetables.
Add peanut sauce to the vegetables and egg noodles. Mix well.
Stir in the toasted sesame.
Chill for 1 hour before serving.
Garnish with toasted sesame and green onion.
I had lots of peanut sauce leftover from the Vietnamese Spring Wrap and I remember once upon a time, I ate a cold noodle served with peanut sauce that I really liked. I couldn't remember exactly what was in the dish, so I sort of made up my own recipe and it turned out pretty well.
I selected these particular vegetables because that was what I had in my fridge but you can literally use any vegetables you want. I think some colour peppers, cucumbers and mung bean sprouts (if you are not afraid of salmonella) would go nicely with the peanut sauce. I also had some leftover grilled chicken in the fridge that I had to eat. So I sliced them up and threw them in with the noodles; the chicken added a very nice flavour to this noodle dish.