Pan Fried Noodles with Peanuts

8 oz. Japanese udon noodles, cooked and drained (if unavailable, substitute whole wheat spaghetti, broken in half)
1 3.5 oz. package Ramen noodles soup mix, chicken flavor
3 tablespoons cooking oil
1 teaspoon chili oil (or substitute 1 teaspoon sesame oil, plus ¼ teaspoon hot red pepper flakes)
1 tablespoon soy sauce
1 cup boiling water
2 tablespoons peanut butter
½ cup dry roasted peanuts, chopped
½ cup julienned cucumber

Remove chicken flavor packet from soup mix and mix with boiling water, soy sauce and peanut butter. Set aside. Heat both kinds of oil (and pepper flakes if using) in large skillet. Add cooked noodles and uncooked Ramen noodles, which have been crumbled. Stir fry until lightly browned, about 10 minutes. Stir in broth mixture and continue to cook until most of broth is absorbed. Sprinkle with peanuts and cucumber before serving. Serves 4 - 6.

Diane Nemitz, Inn at Ludington

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