Peanut Noodles Will Taste Even Better Tomorrow
It was one of those days: we had some friends coming over, but the timing was uncertain. It was going to be sometime after a birthday party but before a soccer tournament and what, exactly could we serve that wasn’t time sensitive?
Cold peanut noodles. (Fortunately and somewhat miraculously, none of the kids have peanut allergies. How rare is that nowadays?)
I whipped these up, put them aside and tossed them with skirt steak; the charred edges to the meat go beautifully with the peanut sauce.
Cold Peanut Noodles
|Prep time||30 minutes|
|Cook time||20 minutes|
|Total time||50 minutes|
|Meal type||Main Dish, Side Dish|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- .5lb long noodle pasta (spaghetti, linguine)
- 1 teaspoon sesame oil
- .25 cup peanut butter
- 3-4 tablespoons water
- 2 teaspoons sriracha
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons minced garlic
- 3-4 green onions (chopped)
- 2-3 tablespoons peanut oil
- salt and pepper (to taste)
|Boil pasta according to package directions. Drain.|
|In a large bowl, whisk together all remaining ingredients, except green onions. Salt and pepper to taste.|
|Toss pasta with sauce and refrigerate until cool. Can be stored for up to three days.|
|When ready to serve, re-check seasoning. Mine needed a touch more vinegar, a splash of water and a bit of salt. Toss with green onions and skirt steak (optional).|
The Assistant helped me adjust the cold noodles for flavor, adding red wine vinegar and a touch of water to thin the sauce, plus a pinch of salt. Note that we only had low sodium soy on hand. Your mileage may vary with regular soy.
“I sort of like this,” said The Assistant, “but it’s not something I want to eat all the time. The meat makes it good, though.”
The husband made himself two batches of leftovers for work lunches. Quite a compliment.