Sesame-Peanut Noodles

My husband and I spend one night a week in a neighbouring town called Zhangzhou, because he has to teach a night class and then a morning class there. The university puts us up in the campus hotel. It's a bit of a hassle, but also a fun change of pace. Unfortunately, the meal options in the area consist of MSG greasebombs, so I've taken to packing us at least one meal. This week it was buckwheat noodles in a sesame-peanut sauce. It's a cold noodle dish, so keeps well for the journey.

You can use any other kind of noodle that will hold up well.

Sesame Peanut Noodles

1 large carrot

1 seedless cucumber (English or Chinese)

300g pkg buckwheat noodles

1/4 cup peanut butter

1/4 cup sesame oil

1/4 cup light soy sauce

2 tsp sugar (or more if you like it sweeter)

splash of vinegar

3 cloves garlic, minced

2 tbsp olive oil

tsp chili flakes

dash salt

dash black pepper

hot water for mixing

Prepare noodles according to package directions or until al dente.  Rinse and drain.  Meanwhile, chop carrot and cucumber into matchsticks.  Mix together rest of ingredients except for hot water to form sauce.  Toss noodles, veggies and sauce together, adding a bit of hot water one tablespoon at a time to help mix if noodles are too dry.  Chill and serve garnished with sesame seeds or chopped peanuts.