The warm summer weather calls for cool and refreshing dishes. Eating cold peanut noodles has been a childhood favorite. This dish is quick and easy and can easily be tailored to the season’s vegetables or what you like. I prefer to eat this dish with carrots, cucumbers, shredded rotisserie chicken and slice egg sheet, but others can top it off with broccoli, asparagus, bell peppers or toasted peanuts. You just chop, pour, mix and enjoy!
Easy Peanut Noodles
Serves: 4 to 6
Prep: 10 minutes | Cook: 15 minutes | Ready: 25 minutes
12 ounce pack of noodles (I like these Nanka Seimen Futonaga Udon Japanese noodles)
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1/4 cup hot water
1 tablespoon Sriracha sauce
1 medium-sized cucumber, julienne
1 medium-sized carrot, julienne
Optional: 2 cups shredded chicken (I use rotisserie chicken)
Optional: 1 cup sliced egg sheet
- Cook the noodles in a large pot of boiling water until done. Rinse in cold water to prevent the starchy noodles from sticking.
- Dressing: Place the peanut butter in a large measuring cup and place in the microwave to soften for 10 seconds. Combine in soy sauce, rice vinegar, fresh ginger, sesame oil, hot water, Sriracha. (Dressing should be thick, but pourable)
- Place the noodles in a large bowl and pour dressing. Toss.
- Serve dressed noodles in bowls and top with cucumbers, carrots (and chicken and egg).