Pizza Shuttle will deliver until 3:00 am but that's about your only late night option. Look at the size of that pizza. No, I'm going to have to bring my lunch. My 3:00 a.m. lunch. My PFF lunch. (Poor Folks Food) Vegan to boot which puts me in great blog company as many are describing their vegan adventures on-line.
Tonight's brown bag: Spicy Peanut Noodle Salad
Beans & Barley Spicy Peanut Noodle Salad
½ pound Wah King Chinese noodles (see note)
1 to 2 tablespoon vegetable oil
2/3 cup non-hydrogenated peanut butter
2 tablespoons mushroom soy sauce (see note)
2 tablespoons lime juice
2 tablespoons shoyu
2 tablespoons honey
1½ tablespoon sesame oil
1/3 cup rice wine vinegar
3 tablespoon minced ginger
1 teaspoon garlic puree or 1 clove garlic, minced
1 teaspoon chili paste (see note)
¼ cup warm water
3 tablespoons sliced green onions
3 tablespoons roasted peanuts
Cook noodles in 2 to 3 quarts salted water until tender. When they are done, drain and rinse in cool water.
Gently toss with the oil so noodles are lightly coated and do not stick together when they cool. Set aside.
In blender or food processor, mix together all remaining ingredients except onions and peanuts. Combine sauce and noodles in large bowl and gently toss to coat. Divide among 6 dishes and garnish each serving with the onions and peanuts. Makes about 6 side-dish servings.
Note: Wah King noodles and mushroom soy sauce are available at Asian and some specialty food stores. Soba noodles or linguine can be substituted for the Wah King noodles.