Peanut Noodle Salad

1 8 oz. package soba noodles (or you can use whole wheat spaghetti noodles)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements

3/4 cup creamy or crunchy peanut butter
1/4 cup rice vinegar
6 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
6-10 drops tabasco sauce
splash of soy sauce
cayenne pepper to taste
salt to taste
1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts

Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, cayenne pepper, tabasco sauce and a huge pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions and peanuts with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!