- 6 ounces Chinese ramen noodles or 8 ounces, vermicelli
- 2 tablespoons vegetable oil
- 1 cucumber
- ½ cup smooth, “natural” peanut butter
- ¼ cup soy sauce
- ¼ cup white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 small clove garlic
- 1-inch piece fresh ginger or 1 teaspoon ground ginger
- Chopped scallion, for garnish
- Pasta pot
- Medium bowl
- Colander
- Blender or food processor
- Bring a large pot of water to a boil for the pasta. When the water starts to boil, add the pasta and cook the ramen noodles according to the package, directions, or the vermicelli until al dente, about 5 minutes. Drain the noodles in a colander and rinse under cold water until cool. Shake the colander well to release as much water as possible, then add the vegetable oil to the noodles and toss gently.
- While the water is corning to a boil and the pasta is cooking, peel the cucumber and cut it in half lengthwise. Scrape out the seeds with the tip of a spoon and cut the cucumber into ½-inch slices. Put the slices in a medium bowl, cover, and refrigerate until ready to use.
- Blend the peanut butter, soy sauce, white wine, lemon juice, honey, garlic, and ginger in a blender on medium speed or in a food processor, until completely smooth. Set the mixture aside.
- Transfer the noodles to a serving platter. Pour on the peanut sauce and toss gently. Garnish with the cucumber slices and chopped scallion. Serve immediately.