Tuesday, October 13, 2015

Recipe: Cold Noodle Salad with Creamy Peanut Sauce

It's been so freaking hot this past week, like even hotter than it was this summer, that cooking just plain sucks.

I made this salad to go with some other items on Sunday night and it lasted for lunch for three people. I got the recipe mainly from here, and here are my changes.

Cold Noodle Salad with Creamy Peanut Sauce

Serves 4

6 cups low-sodium beef, chicken, or vegetable stock (See Recipe Note) - I FORGOT TO USE CHICKEN BROTH AND JUST USED REGULAR WATER
1 tablespoon kosher salt
12 ounces Chinese wheat noodles or other flat-style noodles - I USED SPAGHETTI NOODLES, LIKE REGULAR ONES. 
1/2 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
Red pepper flakes, to taste (optional)
1-2 bell peppers, cut into thin slices, divided (See Recipe Note)
1/2 cup roughly chopped peanuts, divided
Cilantro leaves and lime wedges for garnish - I DIDNT HAVE THESE THINGS
I ADDED GREEN ONIONS 

In a large pot, bring the stock and salt to a boil. Add the noodles and cook until al dente, 3 to 4 minutes. Reserve two cups of the cooking broth before straining. Run the noodles under cold water and shake to remove excess liquid before returning them to the empty pot. OR YOU KNOW, JUST BOIL WATER AND ADD SPAGHETTI

In another bowl, combine the peanut butter, soy sauce, vinegar, sesame oil, and 1/4 cup hot cooking broth and whisk vigorously until mixed. (It will be quite thick.) Toss the peanut sauce with the noodles until coated. Stir in additionalhot cooking broth — a few splashes at a time — until the dish is smooth and creamy. (You will probably not need all of the reserved broth.) Taste and season with red pepper, additional soy sauce, and rice vinegar if desired. OH. OKAY SO I DIDNT REALLY DO THIS. I PUT EVERYTHING IN THE BLENDER. WHATEVER. 

Fold in 2/3 of the bell peppers and 1/4 cup peanuts. Transfer noodles to serving dish and garnish with remaining peppers and peanuts. Garnish with cilantro leaves and lime wedges. This can be served warm, cold, or at room temperature. FOLDING. HA. 

YOU WILL LOVE THIS. YOU COULD ADD ANY VEGGIES YOU HAVE ON HAND, CUCUMBER AND CARROTS WOULD ALSO BE VERY GOOD. PROBABLY YOU COULD ADD SOME CHICKEN TOO BUT I DIDNT HAVE THAT. 


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