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by / Sunday, July 6, 2014

Cold Peanut Noodles

Cold Peanut Noodles
It's about that time of year again. The time when just the thought of how hot it is makes you start to sweat. Days are spent splashing in the pool, lounging on the beach, playing in the hose, manning the grill, and sprawling out in front of the air conditioner vents. Kitchens are often dashed into and out of as quickly as possible. Anything to beat the heat.

Yes, during the dog days of summer, it's important to have a bunch of recipes under your belt that are good served cold. Sure, they may require a bit of time in the kitchen - but it's minimal. Get in there, cook up a quick dish or two, then throw it into the fridge for later. You know, so you can go run through the sprinkler to cool back off.

These noodles are technically a side dish that goes great at a picnic, barbecue, potluck, or any summer dinner. But I'm not going to deny eating them as a meal, too. Heck, if you have some leftover chicken, shred it up and toss it in. I bet shrimp, or maybe even some chunks of pork, would be good, too.

So tell me, what are your favorite cold dishes - entrees, sides, appetizers, even drinks and desserts - to serve cold?

Cold Peanut Noodles
These spicy peanut sauce-bathed noodles make a perfect cold side dish for a picnic, potluck, or barbecue.
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Cold Peanut Noodles
by Heather Schmitt-Gonzalez
Prep Time: 15 minutes
Cook Time: 11 minutes
Keywords: boil side vegetarian dairy-free cucumber peanut butter pasta bell peppers

Ingredients (serves 8)
  • 1 pound Chinese egg noodles (lo mein - egg white only)
  • 1/2 cup peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons Sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 red bell pepper, chopped
  • 1/2 English Cucumber, peeled & chopped
  • handful fresh cilantro, chopped
  • sea salt, as needed
Instructions
Cook noodles according to package directions (approximately 11 minutes). Drain and rinse with cold water.

In the meantime, whisk together the peanut butter, soy sauce, rice vinegar, Sriracha, sesame oil, and ginger.

Place the well-drained noodles, veggies and cilantro, and sauce into a large bowl; toss to combine. Season with salt, as needed.

Serve cold.

-slightly adapted from Food Network Magazine, June 2014 (50 Picnic Salads insert)
Cold Peanut Noodles



Heather is a Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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