Cold Noodles with Peanut Sauce

I served these cold peanut noodles along side the Pad Thai Fried Rice Salad for Shabbos lunch.

Cold Noodles with Peanut Sauce
Adapted from the Occasional Vegetarian by Elaine Louie.

6 ounces thin spaghetti or Chinese noodles, cooked and drained
peanut sauce (see below)
shredded cucumber (1 cucumber, julienned, mixed in bowl with 1 tsp. salt, marinated for a little bit to draw out moisture and then squeezed dry)
crushed or coarsely chopped peanuts

Mix pasta with peanut sauce and put in a serving bowl. Top with the cucumbers and the peanuts. Chill until serving time.

Peanut Sauce
4 Tbl. peanut butter
4 Tbl. hot water, or as needed to make peanut butter into a smooth creamy sauce (I needed much more water)
1 Tbl. soy sauce
2 Tbl. vinegar (I used half balsamic and half rice wine)
1 tsp. Mirin
1 Tbl. sesame oil
hot chili sauce, to taste
1 tsp. minced fresh ginger
1 Tbl. thick terriyaki sauce
3 cloves garlic, minced
1 scallion, minced

Combine peanut butter and hot water in small bowl. The mixture should form a creamy sauce. You might need to add more water than the amount listed to get a creamy sauce. Add the rest of the ingredients and adjust seasoning to taste.

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4 Responses to “Cold Noodles with Peanut Sauce”

  1. HannahH Says:

    I love all the recipes you posted yesterday. Shabbat Shalom!

  2. Prag Says:

    Interesting idea, I don’t know if I’ll try this one, it’s a bit too special for me, however I like the idea of peanut sauce.

    I don’t think I’ve ever had that before

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