Japanese Vermicelli in Peanut Sauce

From "The PDQ Vegetarian Cookbook" by Donna Klein.

• Ready In: 20 mins
• Serves: 5-6
• Yields: 5-6

Ingredients

• 1⁄2 cup vegetable broth (low sodium is good)
• 6  tablespoons creamy peanut butter
• 2 1⁄2-3  tablespoons  teriyaki sauce
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1  pinch cayenne pepper (to taste) (optional)
• 12  ounces  vermicelli
• 5 -6  tablespoons peanuts, chopped (optional)

Directions

1. In a small bowl, combine the broth, peanut butter, teriyaki sauce, garlic powder, onion powder and cayenne (if using). Set aside.
2. In a large pot of boiling water, cook vermicelli according to package directions until al dente. Drain and return to pot.
3. Immediately add the peanut butter mixture. Toss well to thoroughly coat the vermicelli.
4. Serve at once, garnished with chopped peanuts if desired.