Yield: 4
Cold ginger peanut noodles
Hearty and fresh, this dish is hit as a side or a main. I mean, who doesn’t love a peanut sauce? These noodles are a stand-alone dish as is, but if you’re really hungry and need to bulk it up, add more chopped vegetables or even some chilled meat or tofu.Â
Ingredients
- 2 Tbsp fresh ginger, finely grated
- â…“ cup peanut butter
- 2 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
- ½ tsp sugar
- 2 Tbsp hot water
- Pinch red pepper flakes
- 200 g rice noodles, cooked according to package directions then chilled
- â…“ cup roasted salted peanuts, chopped
- ¼ cup cilantro, chopped
- 1 Tbsp sesame seeds
- Salt, to taste
- Chopped lettuce, to garnish
- Additional chopped peanuts, cilantro, and sesame seeds to garnish
Instructions
- In a large bowl whisk together ginger, peanut butter, soy sauce, apple cider vinegar, sugar, hot water and pepper flakes until smooth. Pour over cooked noodles and toss until evenly coated. Add the peanuts, cilantro and sesame seeds. Toss to combine. Season to taste with salt
- Divide noodles between 4 bowls, then garnish with chopped lettuce and additional peanuts, cilantro and sesame seeds.
Notes
Make sure to thoroughly toss the noodles in the peanut sauce
