Peanut Noodles

A longtime favorite, these chewy noodles are coated in a spicy, salty peanut dressing and full of brightness from the fresh herbs. I like them simply with cucumber, providing that perfect crunchy element, however feel free to mix in any other vegetables.

Happy new year!

ingredients

• 2 tablespoons natural peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon seasoned rice vinegar
• 1/2 teaspoon chili garlic sauce
• 1/4 teaspoon fresh ginger, grated
• 1 1/2 teaspoons lime juice
• 1 tablespoon brown sugar
• 1/4 teaspoon sesame oil
• 6 cups + 1 tablespoon water, divided
• 1 tablespoon salt
• 4 oz of pasta (i.e., chewy egg noodles, fettuccine, spaghetti)
• 2 tablespoons mint, chiffonaded or chopped
• 2 tablespoons basil, chiffonaded or chopped
• 1/4 cup cilantro, roughly chopped
• 1/2 cucumber, de-seeded and julienned
• 1/4 cup scallions, thinly sliced

method

dressing

1. Add the peanut butter, soy sauce, rice vinegar, chili garlic sauce, grated ginger, lime juice, brown sugar, sesame oil and 1 tablespoon of water to a small bowl.
2. Whisk all of the ingredients until smooth and completely combined. The dressing may seem a little thin, but it will thicken as it sits.

noodles

1. Add the remaining 6 cups of water and 1 tablespoon of salt to a pot and bring to a boil.
2. Add the noodles and cook until al dente or according to the package instructions.
3. While noodles are cooking, chop herbs and thinly slice cucumbers. Set aside.
4. Once noodles are ready, strain them, but do not rinse them.
5. Place the noodles into a bowl and add the dressing, herbs and cucumber. Gently toss to combine. Once combined, if the dressing on the noodles is too thick (this may happen as they sit or depending on the type/brand of peanut butter used), add water 1 tablespoon at a time to loosen the noodles.
6. Place in refrigerator to cool or serve immediately. If you refrigerate them, you may need to loosen the dressing again before serving. Enjoy!

yields

3-4 servings (as a side dish)