Cold Peanut Noodles
A quick key word search for “sesame noodles” on Sly Rooster will yield numerous results but as far as my family is concerned, there cannot be enough variations on the theme. We like them heavy on the sesame oil, thickened with peanut butter, tossed with ground pork, zipped up by kimchi…you get the point. I find sesame noodles especially handy come springtime when sometimes a bite needs to be grabbed on the go.
This recipe for Cold Peanut Noodles comes from Jessica Seinfeld’s cookbook Vegan at Times. The book is a great collection of accessible recipes meant to appeal to even the carnivores among us–the kind of vegan food that focuses on what you are getting, as opposed to what is missing. These noodles could not be easier to whip up (the only cooking is boiling pasta) and are delicious eaten immediately or enjoyed hours later (I think they are best if left out on the counter, as refrigeration causes the sauce to thicken up). When I make them, I slice the cucumber and scallions, and chopped the peanuts in advance and leave them covered in little prep bowls so that my family can garnish themselves when ready to eat. Smiles all around. Enjoy!
Cold Peanut Noodles
Ingredients
- 1 lb spaghetti or soba noodles
- 1/4 c low sodium soy sauce or tamari
- 1/4 c smooth peanut butter
- 2 Tbls toasted sesame oil
- 1 Tbls Sriracha plus more for serving
- 1 Tbls dark brown sugar
- 1 Tbls peeled, grated fresh ginger
- pinch kosher salt
- 1 cucumber
- 3 scallions (white and light green parts) thinly sliced
- 1/3 c chopped, roasted, salted peanuts
Instructions
- Cook the noodles according to package directions. Drain into a colander and pass under cold running water to cool. Shake out excess water.
- In a large bowl, whisk together the soy sauce, peanut butter, vinegar, sesame oil, Sriracha, brown sugar, ginger and salt. Add the noodles and toss well to coat.
- Quarter the cucumber lengthwise (or if using Persian cucumbers, halve), then slice it crosswise into small pieces.
- Divide nodles among bowls. Top with cucumbers, scallions, peanuts and a little more Sriracha, if you like extra heat.