Cold Spicy Peanut Noodles
Give this very simple and delicious cold sesame noodles recipe a try. It is perfect for a quick dinner as well as a crowd pleasers when entertaining.
1 lb of chickpea noodles (like Banza linguine) or “Zero Carb” noodles (Shirataki) or zucchini zoodles.
1/4 cup of toasted sesame oil
2 Tablespoons rice wine vinegar
3 ½ tablespoon of soy sauce
4 Tablespoons smooth peanut butter (or sunflower butter if allergic)
1 Tablespoon of sugar
2 ½ teaspoon of chili-garlic paste (sambal oelek) or chili flakes
1 tablespoon of toasted sesame seeds
2 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
2 scallions, thinly sliced
1 cucumber, julienned
1-2 carrots, julienned
Cook noodles in a large pot of water until barely tender. Drain in a colander, rinse with cold water, and drain again. If you use Shirataki noodles, drain and rinse under cold water.
Place the noodles in a bowl and add 3 tablespoon sesame oil, toss until evenly coated and set aside.
In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, peanut (or sunflower) butter, sugar, chili-garlic paste (chili flakes), sesame seeds, garlic, and ginger. Mix till combined and smooth. Pour over noodles and add cucumber, carrots, and scallions and toss until evenly combined. Garnish with toasted sesame seeds.