When the sun blazes and the heat of summer drives you indoors, a bowl of Cold Peanut Ginger Noodles can be a refreshing escape. This dish combines the creamy richness of peanut butter with the zesty warmth of ginger, creating a flavor profile that is both indulgent and invigorating.
Ingredients
Scale:
8 ounces of rice noodles (or gluten-free noodles)
3 cups of mixed vegetables (bell peppers, cucumber, carrots, and scallions)
1/2 cup creamy peanut butter
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1-2 teaspoons of sriracha or chili paste
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
Water, as needed for desired consistency
Chopped cilantro for garnish
Sesame seeds for garnish
Crushed peanuts for garnish
Instructions
Prepare the noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions, usually about 4-6 minutes until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside to cool completely.
Make the spicy peanut sauce: In a medium bowl, combine the creamy peanut butter, sesame oil, soy sauce, rice vinegar, honey or maple syrup, sriracha, minced garlic, and grated ginger. Mix thoroughly until smooth. If the sauce is too thick, add water gradually until pourable.
Combine ingredients: In a large bowl, toss the cooled noodles with the mixed vegetables. Pour the spicy peanut sauce over the noodles and vegetables, and toss until evenly coated.
Chill: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes for the flavors to meld.
Serve: Before serving, toss the noodle salad to redistribute the sauce. Garnish with cilantro, sesame seeds, and crushed peanuts. Serve cold.
