Saturday, May 25, 2024

Cold Noodle Salad With Spicy Peanut Sauce

The grill is open. Started the season with T-Bone Steaks. But the side was the star!

I found this recipe on the New York Times app.

Similar to cold sesame noodles but a little spicier.

We both went back for seconds, or was it thirds?

Who's counting.



Kosher salt

10 ounces soba noodles

1 medium zucchini or cucumber (about 6 ounces)

5 radishes (about 4 ounces)

1 bell pepper (any color)

1 tbsp sesame oil

1/2 cup roasted salted peanuts (about 2 ounces), roughly chopped

2 scallions, trimmed and finely chopped

1 lime, cut into wedges for serving



1/2 cup smooth peanut butter (not natural)

1/4 cup soy sauce

2 tbsp maple syrup

2 tbsp lime juice (from 1 lime)

1 tbsp sesame oil

2 tsp chile oil or hot sauce, plus more to taste


Step 1
Bring a pot of salted water to the boil. 

Add the soba, stir to prevent sticking, and cook according to package instructions until just tender.

Rinse under cold water until the noodles are completely cold.

Step 2
Meanwhile, make the sauce:
In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. 

Add ¼ to ½ cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. 

Taste and add more chile oil or hot sauce as desired; set aside.

Step 3
Cut the zucchini or cucumber and radishes into -inch thick slices, then cut into thin matchsticks. 

Slice the peppers into -inch pieces. 

Place them all in a large bowl.

Step 4
Loosen the soba noodles by running them under some water, then allow to drain again. 

Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

Step 5
When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, and scallions. 

Serve immediately, with lime wedges alongside.

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