Spicy cold noodles


 * https://www.facebook.com/rcylee/posts/10154465156671361?comment_id=10154465159466361&reply_comment_id=10154465186391361&comment_tracking=%7B%22tn%22%3A%22R%22%7D

Ingredients

 * whole box of thin spaghetti
 * almond butter
 * chili oil
 * smashed, minced garlic clove or two
 * big splash of soy
 * slightly smaller splash of brown rice vinegar

Directions

 * So, I cook up a whole box of thin spaghetti to a little past al dente, drain and wash it in cold water,
 * 1) and either use it immediately or toss it with oil and put it in the fridge.
 * 2) The sauce is about equal parts almond butter and the chili oil, a smashed, minced garlic clove or two, a big splash of soy, a slightly smaller splash of brown rice vinegar,
 * 3) and then I taste and adjust.
 * 4) The sauce should be quite salty with a distinct acidic twang to it.
 * 5) Toss it with your pasta. You should have noticeable coverage. If not, make some more sauce and add it in.

At some point I might try to measure out the recipe, but I currently just do it by the seat of my pants.