I made this last night with a few substitutions and was happy with how it turned out.

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Title: Asian Noodle Salad With Spicy Peanut Sauce
Categories: Pasta, Salad
Yield: 4 Servings

1/3 c Peanut butter
1/4 c Tamari
2 tb Rice vinegar
1 ts Asian chili paste or
- sriracha
2 cl Garlic; minced
1 ts Fresh ginger; grated
1/2 ts Sugar (optional)
1/2 c Water
8 oz Udon noodles or rice noodles
1 tb Toasted sesame oil
1 lg Carrot; shredded
2 c Napa cabbage;
- finely shredded
1 sm Red bell pepper; seeded,
- cut into matchsticks
1 bn Scallions; minced

In a medium-sized bowl, combine the peanut butter, tamari, vinegar,
chili paste, garlic, ginger, and sugar, if using. Stir to blend well.
Add the water, stirring to make a creamy sauce. Set aside.

Cook the noodles in a large pot of boiling water according to package
directions. Drain and rinse the noodles under cold running water, then
transfer to a large serving bowl. Toss with the sesame oil to coat.

Add the carrot, cabbage, bell pepper and scallions to the noodles.
Add just enough of the peanut sauce to coat, tossing gently to
combine. Serve at room temperature.

Recipe by Vegan Planet by Robin Robertson

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