Rice Noodle Salad with Thai Style Peanut Dressing

Celery Stalk	1
Chicken Stock	1/4 Cup
Chili Garlic Sauce	2 Tbsp.
Cucumber	1/4
Dijion or Chinese Mustard	2 tsp.
Dried Rice Noodles	100g
Fish Sauce	1 Tbsp.
Hoisin or Teriyaki Sauce	1-2 Tbsp.
Peanut Butter	1/2 Cup
Red Bell Pepper	1/2 - 1

Preparation:
1. Mix all liquids together with the peanut butter and set aside.

2. Break the noodles into small pieces carefully. Cook the noodles by placing in boiling water, covering, and turning off the heat after about a minute. Check the noodles after about 4-5 minutes of steaming. While the noodles are cooking, chop the vegetables into small pieces and put in large mixing bowl with the sauce. When the noodles have finished cooking, rinse with cool water, then put them in icy water to stop the cooking process.

3. Add the cooled, drained noodles to the sauce/vegetable mixture and mix well. Keep cool until serving.