Shanghai-Ish Cold Noodles - cooking recipe

Ingredients

3/4 3/4 lb soba noodles or 3/4 lb fresh egg noodles
1/2 cup julienned carrot
1/2 cup mung bean sprouts
1/2 cup extra firm tofu, cut in 1/2-inch blocks
1/2 cup julienned boiled ham
Dressing
3 tablespoons smooth peanut butter or 3 tablespoons tahini
2 teaspoons white sugar
2 tablespoons soy sauce
1 1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
1 tablespoon toasted sesame oil (use an Asian variety if possible)
2 tablespoons water
1 medium garlic clove, minced (optional)
1 pinch chili powder (optional) or 4 -6 drops hot sauce (optional)

Preparation

Blanch your vegetables - drop them in a wire sieve, place the basket into the boiling water for 1 minute, then transfer the vegetables to a bowl of ice water to shock. Repeat with any other vegetables; use the same pot of water for all. Drain thoroughly, pat dry with paper towels, and refrigerate at least 30 minutes.
Prepare noodles according to package directions. When cooked, transfer to ice water, or rinse under cold running water until cool.
Mix dressing in blender, or use immersion blender. If mixing by hand, combine peanut butter (or tahini) and sugar in a bowl. Whisk in liquid ingredients until smooth and homogenous.
Combine noodles, additions, and dressing. Toss well and serve cold. Serves 3 as an entree (2 if they're very hungry), 6 as an appetizer/side dish.