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.
Tags: cold noodles, peanut noodles
July 13, 2012 at 6:22 am |
I love all the recipes you posted yesterday. Shabbat Shalom!
July 13, 2012 at 1:21 pm |
Thank you, and Shabbat Shalom!!
July 18, 2012 at 10:05 am |
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
.
July 18, 2012 at 10:40 am |
It sounds exotic, but it is the sort of thing that pleases children (well, mine anyway . . . .).
________________________________