烘配需要科學嚴謹的態度。涼麵色拉就提供太多隨意發展的空間了。想吃酸，多加點醋。想要花生味濃鬱一些，多點花生醬。想要控製卡路裏，少放點油。象我這種在辣椒壇子裏長大的“就怕不夠辣”，要放多少辣椒醬，完全可以隨心所欲。
這個涼麵基本是我們貴州涼麵的變本。多了一些花生醬。把雞蛋麵還成了全麥麵。口感還是相當不錯。
小時候最愛隔壁覺園(尼姑庵)老師傅的涼麵。也沒有什麽特殊的佐料，就是比別家的好吃。還是佛家說得好 - 心誠則靈。做好吃的飯菜也終究是一個“誠”字。我沒有老師傅心誠，所以我的涼麵也要比她的差一點點。就一點點。將就吧，要求不高的人是快樂幸福的人。
Baking requires scientific approach. Accurate measurement of ingredients calls the shots. Salad-making provides much more rooms for personalization. The measurement of the ingredients of the dressing does not need to be exact. If you like more peanut-buttery flavor, add more peanut-butter; if you want to be more healthy, use less oil; or you prefer to have the dressing more sour, add more vinegar; if you are one of those people who grow up in the hot source like me, just simply go crazy with the chili pepper.
This noodle salad is pretty much similar to the one from my hometown, except the addition of the peanut butter and replacement of egg-noodle by the whole-wheat spaghetti. The whole-wheat noodle actually adds pleasing texture to the bite, in addition to the nutrition and fiber.
In my childhood, I absolutely loved the cold noodle made by the nun next door. I don't recall any special secret ingredients were used, but her cold noodle no-doubt tasted better than the cold noodle from anywhere else. There is an old Chinese saying - the purist mind creates the best recipe. Guess my mind is not as pure as hers, with all the stressful workload and freaking nutty life we have to deal with. My noodle was not quite as good as the cold noodle in my memory. Just a tiny little bit short. Oh, well, it's good enough. Tip of the Day: Those who don't seek perfection are the happiest in the world. Enjoy!
Noodle
1) 1 box of whole wheat think spaghetti (a box)
Cook the Noodle
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Tip: I coated the noodle with a tbs of sesame oil or olive oil and let the noodle cool. This prevent the noodle from being sticky, and also adds flavor to the noodle.
Veggies
1) 1 pound sugar snap peas
2) 2 red bell peppers, cored and seeded, and thinly sliced
3) 1/2 pound bean spouts
Cook the Veggies
1) Bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender.
2) Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
3) You may cook the peppers or not cook it. Up to you.
Ingredients for the Dressing
1) Kosher salt
2) 1/4 vegetable oil
3) 1/4 cup rice wine vinegar
4) 1/3 cup soy sauce
5) 2 tbs dark sesame oil
6) 1 tbs honey
7) 2 garlic cloves, minced
8) 1 tsp grated fresh ginger
9) 2 tbs toasted white sesame seeds, divided
10)1/3 cup smooth peanut butter
Mix the Dressing
For the dressing, whisk together all the ingredients in a medium bowl.
Garnish
1)2 scallions (with and green parts), sliced diagonally
2)3 tbs chopped fresh parsley leaves
Finish and Garnish
1) Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.
2) Add the remaining 1 tablespoon of sesame seeds, and scallions and the parsley and toss together.
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