And so this week, the stars aligned for peanut noodle salad, a refreshing meal that would make great use of a heap of cucumbers and scallions, one that would not require turning on the oven. On Tuesday, I made these soba noodles, a recipe I’ve loved for years but which on that particular day left me wanting — the noodles tasted gummy, the dressing unbalanced. Eager to get it right, the following day I made the same salad using a different dressing, the peanut-ginger dressing in this chopped salad, and I used frozen udon noodles, whose thick texture I love. With one bite I knew: there she was, crisp and cool, herby and bright, just the meal I needed as the summer heat and humidity ushered me into a state of lethargy. The beauty of this salad is its versatility: you can use any raw vegetables, herbs, or noodles you have on hand. The key to success here is twofold:
Cold Peanut Noodle Salad, Step by Step
The magic of this salad starts here, with the dressing: Whisk together peanut butter, fresh lime juice, soy sauce, sesame oil, maple syrup, water, chili-garlic sauce (optional), and a pinch of sea salt. Grate in some fresh garlic and ginger. Taste and adjust to taste as needed. Store dressing in the fridge for as long as two weeks. It’s so nice having this dressing on hand. Gather your salad ingredients: cucumbers, scallions, peanuts, noodles of choice, and cilantro, if you wish. Spiralize or thinly slice your cucumbers. Boil your noodles: I love these frozen udon noodles. I get them at the Asian Supermarket in Albany. Drain the noodles and rinse under cold water to stop the cooking and cool them down. Gather your salad components: chopped peanuts, sliced scallions, picked cilantro leaves, spiralized cucumbers, cooked noodles, and peanut-ginger dressing. Toss the noodles with some of the dressing first. Then add the remaining ingredients and toss to combine. Add more dressing to taste. Serve immediately or … … pack into quart containers for later. 5 from 6 reviews
Notes:
Peanut Butter: I’ve used more natural brands such as Maranatha and Trader Joe’s to Jif and Skippy, and the dressing tastes great regardless. If using a natural brand, be sure to stir it prior to measuring to ensure the oil is emulsified. Cucumbers: You can use any variety you like. I’ve been using my farm share cucumbers, and after I spiralize them, they’ve been weighing about 8 ounces, which is a nice amount for this amount of noodles. Peanuts: I’ve been using Trader Joe’s roasted peanuts, 50% less salty. It’s nice not having to toast peanuts, so look for roasted peanuts if you are shopping. Spiralizer options: I have this old one, which I love for its simplicity, but it’s very expensive. I also have this one, which is more reasonably priced, and which works beautifully. One of you — thanks, Kathleen! — introduced me to this one, which arrived yesterday, and which I have yet to give a go… stay tuned!
