1 pound angel hair pasta or rice noodles or left-over unsauced pasta
4 scallions, trimmed and chopped, including green part
2/3 cup chicken broth
½ cup smooth peanut butter
½ cup cider or rice wine vinegar
1/4 cup low-sodium soy sauce
4 teaspoons or more dark sesame oil
And some or all of following:
cucumber, peeled, seeded, and cut in pieces
1 carrot, shredded
toasted sesame seeds
Boil noodles until tender (3-4 minutes) in large pot of salted boiling water. Drain and cool under running water. Blend all dressing ingredients in blender or food processor and pour over noodles, turning until mixed.
Add any or all remaining ingredients, mix well, and serve. Or cover and chill and mix remaining ingredients just before serving.
Another way to do it:
1 TBS sesame oil
2 tsp rice wine vinegar
2 TBS soy sauce
2 scallions, finely chopped
1 tsp sugar
2 tsp sesame seeds, toasted in a heavy skillet til golden
Combine all ingredients and beat to dissolve sugar. Toss with oriental noodles.