Cold Noodles Peanut Sauce: A Refreshing Recipe for Summer Days

Cold noodles with peanut sauce are a delightful dish that brings a burst of flavor and texture to your dining table. This refreshing recipe is perfect for warm days or when you crave something light yet satisfying. Originating from various Asian cuisines, cold noodles have been enjoyed for centuries, often served as a street food staple or a comforting family meal. The creamy, nutty peanut sauce adds a rich depth that perfectly complements the chewy noodles, making it a favorite among food lovers.

What I adore about cold noodles with peanut sauce is their versatility; you can easily customize them with your favorite vegetables or proteins. The combination of the cool noodles and the savory sauce creates a harmonious balance that is both comforting and invigorating. Whether you’re looking for a quick lunch or a dish to impress your guests, cold noodles with peanut sauce are sure to become a beloved addition to your recipe repertoire.

Ingredients:

• 8 ounces of dried noodles (soba, rice noodles, or your choice)
• 1 cup of creamy peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of sesame oil
• 1 tablespoon of grated fresh ginger
• 2 cloves of garlic, minced
• 1/4 teaspoon of red pepper flakes (adjust to taste)
• 1/4 cup of warm water (more if needed)
• 1 cup of shredded carrots
• 1 cup of sliced cucumbers
• 1/2 cup of chopped green onions
• 1/4 cup of chopped fresh cilantro (optional)
• Chopped peanuts for garnish

Preparing the Noodles

1. Start by bringing a large pot of salted water to a boil. This will be used to cook the noodles.
2. Once the water is boiling, add the dried noodles. Cook according to the package instructions, usually around 4-8 minutes depending on the type of noodle you choose.
3. While the noodles are cooking, prepare a bowl of ice water. This will help cool the noodles quickly and stop the cooking process.
4. Once the noodles are al dente, drain them in a colander and immediately transfer them to the bowl of ice water. Let them sit for a few minutes until completely cooled.
5. After cooling, drain the noodles again and set them aside. You can toss them with a little sesame oil to prevent sticking.

Making the Peanut Sauce

1. In a medium mixing bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and sesame oil.
2. Add the grated ginger, minced garlic, and red pepper flakes to the bowl. These ingredients will add depth and flavor to your sauce.
3. Using a whisk, mix everything together until smooth. The peanut butter may be thick, so don’t worry if it takes a little effort to combine everything.
4. Gradually add warm water to the mixture, one tablespoon at a time, until you reach your desired consistency. The sauce should be creamy but pourable. If it’s too thick, add more water; if it’s too thin, add a bit more peanut butter.

Assembling the Dish

1. In a large mixing bowl, combine the cooled noodles, shredded carrots, sliced cucumbers, and chopped green onions. This colorful mix will add freshness and crunch to your dish.
2. Pour the peanut sauce over the noodle and vegetable mixture. Use tongs or a spatula to gently toss everything together, ensuring that the noodles and veggies are evenly coated with the sauce.
3. At this point, you can taste the dish and adjust the seasoning if necessary. If you like it spicier, feel free to add more red pepper flakes or a dash of sriracha.
4. If you’re using cilantro, sprinkle it over the top and give everything one last gentle toss.

Serving Suggestions

1. Transfer the cold noodles to a serving platter or individual bowls. I love to serve them in clear bowls to showcase the vibrant colors of the veggies.
2. Garnish with chopped peanuts for an extra crunch and a sprinkle of sesame seeds if you have them on hand.
3. For an added touch, you can drizzle a little extra peanut sauce on top or serve it on the side for dipping.
4. This dish can be enjoyed immediately, but I find that letting it sit for about 15-30 minutes allows the flavors to meld beautifully.

Storage Tips

1. If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days.
2. When ready to eat, you may want to add a splash of water or a little more soy sauce to loosen the noodles, as they may firm up in the fridge.
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Conclusion:

In summary, this Cold Noodles with Peanut Sauce recipe is an absolute must-try for anyone looking to elevate their meal game with a dish that is both refreshing and satisfying. The combination of chewy noodles, creamy peanut sauce, and vibrant vegetables creates a delightful harmony of flavors and textures that will leave your taste buds dancing. Plus, it’s incredibly versatile! You can easily customize it by adding your favorite proteins like grilled chicken, shrimp, or tofu, or even toss in some crunchy nuts for an extra layer of texture. I encourage you to give this recipe a go and make it your own. Whether you’re enjoying it as a light lunch, a side dish at a summer barbecue, or a quick weeknight dinner, I promise it will become a staple in your kitchen. Don’t forget to share your experience with me! I’d love to hear how you made this Cold Noodles with Peanut Sauce your own, and any unique twists you added. Happy cooking! Print

Cold Noodles Peanut Sauce: A Refreshing Recipe for Summer Days
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• Author: Dottie
• Total Time: 25 minutes
• Yield: 4 servings 1x
Print Recipe
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Description
This Cold Peanut Noodle Salad features a delicious combination of chewy noodles, fresh veggies, and a creamy peanut sauce, making it an ideal light meal or side dish. Quick to prepare and easily customizable, it’s perfect for warm days or as a refreshing addition to any meal.
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Ingredients
Scale 1x2x3x
• 8 ounces of dried noodles (soba, rice noodles, or your choice)
• 1 cup of creamy peanut butter
• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of sesame oil
• 1 tablespoon of grated fresh ginger
• 2 cloves of garlic, minced
• 1/4 teaspoon of red pepper flakes (adjust to taste)
• 1/4 cup of warm water (more if needed)
• 1 cup of shredded carrots
• 1 cup of sliced cucumbers
• 1/2 cup of chopped green onions
• 1/4 cup of chopped fresh cilantro (optional)
• Chopped peanuts for garnish
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Instructions
1. Start by bringing a large pot of salted water to a boil.
2. Once boiling, add the dried noodles and cook according to package instructions (usually 4-8 minutes).
3. While the noodles cook, prepare a bowl of ice water to cool them quickly.
4. Once the noodles are al dente, drain them and transfer to the ice water for a few minutes until cooled.
5. Drain again and toss with a little sesame oil to prevent sticking.
6. In a medium mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and sesame oil.
7. Add grated ginger, minced garlic, and red pepper flakes.
8. Whisk until smooth, adding warm water gradually until desired consistency is reached.
9. In a large bowl, combine cooled noodles, shredded carrots, sliced cucumbers, and chopped green onions.
10. Pour the peanut sauce over the mixture and toss gently to coat.
11. Taste and adjust seasoning if necessary, adding more red pepper flakes or sriracha for heat.
12. If using cilantro, sprinkle it on top and toss gently.
13. Transfer to a serving platter or individual bowls.
14. Garnish with chopped peanuts and sesame seeds if desired.
15. Drizzle extra peanut sauce on top or serve on the side.
16. Let sit for 15-30 minutes for flavors to meld before serving.
Notes
• Der Teig darf während der Ruhezeit nicht bewegt werden.
• Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
• Prep Time: 15 minutes
• Cook Time: 10 minutes