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Cold Noodle Salad with Spicy Peanut Sauce.

Cold Noodle Salad with Spicy Peanut Sauce

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  • Author: Sharon Matten - Kosher Everyday via New York Times Cooking
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Cooking
  • Cuisine: Plant Based
  • Diet: Kosher

Description

Imagine a noodle salad so cool, it makes even the hottest summer days jealous. When hot days and even hotter flavors are calling Cold Noodle Salad with Spicy Peanut Sauce is the perfect antidote to a sweltering summer…  it’s super chill!

I know you’d rather not spend a ton of time searching for great recipes online, so I’ve done some of that work for you.  Cold Noodle Salad with Spicy Peanut Sauce, by Hetty Lui McKinnon, is another of my New York Times Cooking favorite finds, and this recipe is based upon that.

 

Ingredients

Units Scale

For the Salad

  • kosher salt
  • 1 medium zucchini or cucumber, cut into 2/1/2 to 3-inch pieces (I used a zucchini)
  • 5 large radishes (about 4 ounces)
  • 1 bell pepper (I used red for color and flavor)
  • 1 tablespoon toasted sesame oil
  • 1/2 cup roasted salted peanuts (it says roughly chopped, but I left mine whole)
  • handful of cilantro leaves (See Note below*)
  • 1 lime cut int wedges for serving

For the Spicy Peanut Sauce

  • 1/2 cup peanut butter (I used Super Chunk but you can use smooth)
  • 1/4 cup soy sauce (I use LaChoy)
  • 2 tablespoons pure maple syrup
  • 1 tablespoons lime juice (from 1 lime)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons chile oil or hot sauce, plus more to taste (I used my homemade chile oil)
  • 1 clove garlic, grated (or 1 tablespoon garlic oil)

Instructions

  1. Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
  2. Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic/garlic oil. Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.  See Note below*
  3. Using a mandolin or grater, cut the zucchini or cucumber chunks into matchsticks. If prepping by hand without a mandolin, cut the zucchini or cucumber and radishes into ⅛-inch thick slices, then cut into thin matchsticks. Slice the peppers into ⅛-inch pieces. Place them all in a large bowl.
  4. Loosen the soba noodles by running them under some water, then allow to drain again.
  5. Add the soba noodles to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
  6. When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
  7. You can store the sauce and noodles (drizzled with a little toasted sesame oil) separately in the refrigerator and combine them when ready to serve.  See Note below*

Equipment

Notes

The packages of soba noodles I used had 8 ounces in each package, and I prepared two.  For the initial version of the recipe/photographs I used approximately 10 ounces, but after the initial tasting and photographs I added the extra 6 ounces of noodles to the recipe.  It was awesome, and I had around 8 servings in the final recipe.  The choice is yours.  Note, the nutrition information for the recipe is for 6 servings rather than 8.  Additionally, if serving this as a side rather than a main will also give more servings that just 6.

If someone in your house doesn’t eat cilantro, for them it tastes like soap, you can substitute dried cilantro for a milder flavor or just leave it out of the recipe.

For the sauce, I used super chunky peanut butter but you can use smooth.  I did not end up using any additional liquid, chili oil or hot sauce in the version I made and it was awesome.

While you can store the cooked soba noodles (drizzled with a little toasted sesame oil) and the sauce separately, I just put the whole thing together and stored any leftovers in the fridge.  The combined salad was totally excellent the next day so the choice is up to you.

Nutrition

  • Serving Size:
  • Calories: 469
  • Sugar: 9.2 g
  • Sodium: 972.7 mg
  • Fat: 23.7 g
  • Saturated Fat: 4 g
  • Carbohydrates: 56.1 g
  • Fiber: 4.1 g
  • Protein: 17 g
  • Cholesterol: 0 mg

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Find it online: https://koshereveryday.com/cold-noodle-salad-with-spicy-peanut-sauce/

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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