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Cold peanut noodle salad

Cold Peanut Noodle Salad

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  • Author: thenewbaguette.com
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Description

Cold peanut noodle salad is a light yet satisfying one-bowl meal for hot summer days. Feel free to sub in whatever fresh veg you have on-hand, like carrots, radishes, cabbage, or bok choy.


Ingredients

Scale
  • 8 ounces brown rice noodles (see below for substitutions)
  • 3/4 cup frozen shelled edamame (or peas)
  • 1/2 cup well-stirred natural peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons seasoned rice vinegar (see note below)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon fresh peeled and minced ginger
  • 1 small garlic clove, crushed or grated
  • 1/4 cup filtered water
  • 2 small cucumbers, partially peeled and cut into matchsticks
  • 1 bell pepper, ribs and seeds removed, thinly sliced
  • 1/4 cups sliced scallions (or chopped cilantro or basil)
  • 1/2 cup kimchi, roughly chopped
  • Sesame seeds, for garnishing

Instructions

  1. Bring a large pot of water to a boil for the noodles and cook according to package directions. Toss in the edamame in the last minute of cooking.
  2. Drain the noodles and rinse under cold running water while separating the strands with your fingers to wash off any excess starch.
  3. While the noodles are cooking, make the sauce. In a medium bowl, whisk together 1/2 cup peanut butter, 3 tablespoons soy sauce, 2 tablespoons vinegar, 1 tablespoon sesame oil, 1 tablespoon minced ginger, and 1 crushed garlic clove until completely smooth. Then add 1/4 water water and whisk vigorously until combined.
  4. In a large bowl, combine the noodles and edamame with the peanut sauce, cucumbers, peppers, and scallions. Mix with tongs until the noodles are evenly coated.
  5. Transfer to a serving platter and top with chopped kimchi and sesame seeds. (Leftovers may be refrigerated for up to 4 days).

Notes

  • You can use virtually any noodles you have: rice noodles, soba, lo mein, ramen, or udon. Even fettuccine will work in a pinch.
  • This is rice vinegar with salt and sugar added to it. As a substitute, use plain rice vinegar OR lemon/lime juice + a splash of maple syrup/honey.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 480

Keywords: peanut salad, noodles, vegan, cucumber, sesame

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