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|
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.