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.
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.