Cold Peanut Noodles
Cold Peanut Noodles are a delicious side dish that is perfect for summer. This easy appetizer is sure to be a crowd-pleaser. You can substitute for almond or cashew butter, and you can try it with gluten-free pasta or rice noodles to accommodate allergies.
Ingredients
Serves: 4 Time: 1-3 Hours
Cold Peanut Noodles
- 1/2 lb. spaghetti or ramen noodles
- 1/3 cup water
- 45 grams crunchy peanut butter
- 2 Tbs soy sauce
- 2 Tbs rice vinegar
- 1 1/2 Tbs brown sugar
- 2 Tbs vegetable oil
- 1 Tbs sesame seeds
- 1 tsp chili powder
- 1/2 tsp garlic
- 1/2 tsp sesame oil
- 2 tsp ground ginger
- 1 garlic clove, peeled & chopped
- Fresh scallions & extra sesame seeds for topping
Directions
- In a large pot, bring water to a boil and cook your pasta or noodles. Once cooked, drain and set aside.
- Meanwhile, in a blender, combine the remaining ingredients except for the scallions and extra sesame seeds.
- Transfer the cooked pasta to a large bowl, mix with the peanut sauce, and toss to coat evenly.
- Place in the refrigerator and chill for 1-3 hours. The sauce will set, and the noodles will be thick and creamy, and the colder, the better.
- To serve, add chopped scallions and a dash of extra sesame seeds.
Nutrition Information
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