Cold cashew butter noodles

Serves 4

Chili garlic sauce is at most Asian grocers; look for containers of bright red sauce dotted with light-colored seeds. One good brand is made by Huy Fong Foods (it has a green lid and a rooster on the jar).

	Salt, to taste
1	tablespoon light brown sugar
8	ounces wheat vermicelli
2	cloves garlic, finely chopped
1/2	teaspoon finely chopped fresh ginger
6	tablespoons cashew butter
2	tablespoons sesame tahini
1/4	cup unseasoned rice wine vinegar
1/2	teaspoon sesame oil
2	tablespoons soy sauce
2	teaspoons chili garlic sauce
2	scallions, finely chopped
1	English cucumber, seeded and cut into fine strips
3	ounces fresh bean sprouts

1. Bring a saucepan of salted water to a boil. Remove 6 tablespoons of water and transfer to a bowl. Add the brown sugar and stir to dissolve it.

2. Add the noodles to the boiling water. Stir well and cook for 2 minutes, or until the noodles are tender but still have some bite. Drain the noodles into a colander.

3. In another bowl, combine the garlic, ginger, cashew butter, tahini, rice wine vinegar, sesame oil, soy sauce, and chili garlic sauce. Gradually add the brown sugar mixture. Stir well.

4. In a large bowl, combine the noodles and cashew butter sauce. Toss gently but thoroughly. Cover and refrigerate for 1 hour.

5. Taste the noodles for seasoning and add more salt or chili sauce, if you like. Garnish with the scallion s , cucumber, and bean sprouts.

Emily Schwab