I love asian noodle-y dishes but rarely make them at home. These noodles are all about the creamy tahini peanut sauce. It’s rich and nutty, salty and sweet and a little bit spicy- I top them with tons of crunchy fresh veggies and handfuls of mint. They are full of flavor and delicious room temp or cold from the fridge. The perfect summer dish when the last thing you want to do is turn on the oven! Toss in some rotisserie chicken, shrimp or steak for added protein!
Cold Sesame Peanut Noodles
Description
I love asian noodle-y dishes but rarely make them at home. These noodles are all about the creamy tahini peanut sauce. It’s rich and nutty, salty and sweet and a little bit spicy- I top them with tons of crunchy fresh veggies and handfuls of mint. They are full of flavor and delicious room temp or cold from the fridge. The perfect summer dish when the last thing you want to do is turn on the oven! Toss in some rotisserie chicken, shrimp or steak for added protein!
Ingredients
noodles- I used brown rice udon you can also use spaghetti or soba (I like buckwheat)
carrots, peeled and thinly sliced
cucumbers, thinly sliced
fresh mint, torn
Sesame peanut sauce:
1 tbsp toasted sesame oil
3 tbsp coconut aminos
2 tbsp peanut butter
2 tbsp tahini
1 tbsp panela, coconut or cane sugar
2 tablespoon rice vinegar
2 cloves minced garlic
2 tsp sambal oelek
Instructions
- In a bowl, whisk together the peanut butter, tahini, sesame oil, sugar, rice vinegar, garlic and sambal oelek.
- Cook noodles according to instructions. Rinse with cold water and set aside.
- Toss the noodles with the sauce. Top with carrots, cucumbers and torn mint.
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