Cold Peanut Butter & Soy Noodles
While I’m purely middle eastern by blood, most who know me say I should have been born to a family in East Asia.
Something about the flavors from that region of the world just speak to me. I am obsessed with creating [and mostly eating] dishes that resemble the flavor profiles from East Asia. Also, it’s a pretty storybook love story between me and noodles.
So when I started craving some cold noodles and a soy peanut sauce, I got to creating. A little bit of this and a little bit of that and the result was MINDBLOWINGLY good (btw google tells me that mindblowingly isn’t a word but I hope it resonates with you as much as it does with me).
This noodle dish is iconic because the sauce is your base and you can add pretty much whatever you like to it. Pick an ingredient you really like and throw it in. I happen to love these right here (listed in the recipe) but bok choy, shiitake mushrooms, grilled chicken, imitation crab, celery, and so many others would be great in here. The sauce coats the noodles and veggies so nicely and the refrigeration time just gives it that extra UMPH.
Another thing I really love about this dish is that it’s the PERFECT meal plan dish. If you cook your noodles right (aka don’t overcook them), these guys can sit in that delicious sauce for days and not get soggy. I love to make this dish and eat it for lunch with a protein of choice for coming week. It’s nutritious, delicious and super duper simple to throw together.
Oh and speaking of proteins that I pair with these noodles, my favorite way to serve these noodles is with salmon. The flaky salmon and sweet tang of the sauce are just such a nice combination. I know you’ll love this recipe, so give it a try and slurp some delicious noods.
Give this recipe a try! Share your comments and some love. If you make this recipe and share it on social media, tag it with the hashtag #hungrilyhomemaderecipe
Total Time: 25 minutes prep time, 1 hour refrigeration time
Yield: 6 servings
Ingredients:
for the sauce
1. 1/4 cup smooth peanut butter
2. 1/4 cup soy sauce
3. 1 tbsp rice vinegar
4.1 tbsp miso paste
5. 1 tbsp grated ginger
6. 1 tsp sesame oil
7. 2 cloves of garlic, crushed
8. 1 lime, juiced
for the noodles
1. 1/2 box linguine pasta (1/2 of a 16 oz box of pasta) or thin udon noodles
2. 2 carrot shredded
3. 1 medium cucumber, ribboned with a peeler
4. 1 bell pepper, julienned
5. 1 1/2 cups shredded yellow or red cabbage
6. 3 green onions, diced
7. 1/2 cup crushed roasted peanuts
8. 1/4 cup finely chopped cilantro
Method:
1. In a deep bowl, whisk together all of the ingredients for the sauce until completely combined, smooth and creamy. Set aside.
2. Boil your noodles per package instructions to al dente.
3. Remove the hot noodles directly from the boiling water, once done cooking and add them to the sauce. Do not worry about some pasta water transferring over as this will add to the sauce.
4. Add the sliced vegetables to the bowl of noodles and sauce and toss together until the noodles and vegetables are well combined and coated.
5. Cover the bowl and refrigerate for one hour before serving. Garnish with cilantro and chopped roasted peanuts. Serve and enjoy!
