Cold Noodles in Peanut Sauce is a delicious and refreshing dish that has its roots in Chinese cuisine. It's a perfect dish for hot summer days as it is cold and refreshing. I first came across this dish during a visit to China and instantly fell in love with it. The dish is relatively easy to prepare and requires minimal effort. Here's my story of making it.
I had been craving this dish for a long time, so I decided to make it myself. I gathered all the necessary ingredients, including noodles, peanut butter, sesame oil, soy sauce, and vinegar. After boiling the noodles and mixing the peanut sauce, I tossed everything together and let it chill in the refrigerator. The result was a perfect blend of flavors and textures, and I couldn't have been more satisfied.
- Here are the ingredients required to make Cold Noodles in Peanut Sauce:
- 1 pound Chinese egg noodles or spaghetti
- ¼ cup smooth peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- ½ teaspoon ground Sichuan pepper
- 2 teaspoons sugar
- ¼ cup chopped scallions
- ¼ cup chopped cilantro
- Crushed peanuts, for garnish
How to Make It:
Here's how to make Cold Noodles in Peanut Sauce:
- Cook the noodles according to the package instructions.
- In a bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, garlic, Sichuan pepper, and sugar until smooth.
- Drain the noodles and rinse them under cold water. Shake off any excess water and transfer the noodles to a large bowl.
- Add the peanut sauce to the noodles and toss to coat.
- Add the scallions and cilantro to the noodles and toss again.
- Chill the noodles in the refrigerator for at least 30 minutes.
- Garnish with crushed peanuts before serving.
How to Store It:
If you have leftovers, you can store Cold Noodles in Peanut Sauce in an airtight container in the refrigerator for up to three days.
How to Refrigerate It:
To refrigerate Cold Noodles in Peanut Sauce, transfer them to an airtight container and place them in the refrigerator. It's best to let the noodles chill in the refrigerator for at least 30 minutes before serving.
How to Reheat:
If you want to reheat Cold Noodles in Peanut Sauce, you can either do it in the microwave or on the stove. To reheat in the microwave, transfer the noodles to a microwave-safe bowl and microwave for one minute or until heated through. To reheat on the stove, transfer the noodles to a pan and heat over medium heat, stirring occasionally until heated through.
Tips to Make It More Delicious:
Here are some tips to make Cold Noodles in Peanut Sauce more delicious:
- Add some shredded chicken or tofu for extra protein.
- Use whole wheat noodles instead of egg noodles for a healthier option.
- Add some sliced cucumbers or shredded carrots for extra crunch.
- Use crunchy peanut butter for added texture.
Can I use other types of noodles besides egg noodles?
Yes, you can use any type of noodle you prefer, such as rice noodles or soba noodles.
Can I make the peanut sauce in advance?
Yes, you can make the peanut sauce in advance and store it in the refrigerator for up to a week.
Can I make this dish ahead of time?
Yes, you can make this dish ahead of time and store it in the refrigerator for up to three days.
Can I make this dish spicy?
Yes, you can add some chili flakes or hot sauce to the peanut sauce to make it spicy.
Can I make this dish vegan?
Yes, you can make this dish vegan by using tofu instead of chicken and making sure the noodles are egg-free.
Can I use crunchy peanut butter instead of smooth peanut butter?
Yes, you can use crunchy peanut butter to add some texture to the dish.
Cold Noodles in Peanut Sauce is a refreshing and delicious dish that's perfect for hot summer days. It's easy to prepare and requires minimal effort. With the right ingredients and a little bit of creativity, you can make a delicious and satisfying meal that your family and friends will love.
Cold Peanut Noodles
- 1 cup smooth peanut butter
- 4 Tablespoons soy sauce
- 2 Tablespoons t chili sauce,, (omit if you don't like heat)
- 2 teaspoons white sugar
- 2 teaspoons garlic, minced
- 1 cup water
- ¾ cup baby carrots,, julienned
- ¾ cup salted peanuts, roughly chopped
- 1 pound spaghetti
- ⅛ cup peanut oil
- 4 green onions, diced
- 2 cup sesame seeds, to garnish
- Combine all of the peanut sauce ingredients in a large bowl until well incorporated. Add all of the carrots and half of the peanuts. Set aside.
- Cook the pasta according to package instructions.
- Drain the pasta and rinse with cool water. Add it to the large bowl of peanut sauce and use tongs to toss and coat the pasta, the peanut sauce will thicken in the fridge.
- Refrigerate for a minimum of 4 hours.
- When ready to serve, remove the noodles from the fridge and drizzle them with peanut oil. Use tongs to toss the noodles loosen them up a bit. Transfer them to a glass serving bowl and top with diced green onions, remaining chopped peanuts, and sesame seeds. Serve and enjoy!