Cold Noodles with Peanut Sauce
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| Serves | 3-4 |
| Prep time | 45 minutes |
| Cook time | 6 minutes |
| Total time | 51 minutes |
| Dietary | Vegan, Vegetarian |
| Meal type | Appetizer, Lunch, Salad |
Ingredients
- 8oz soba noodles (cooked according to package directions, rinsed with cold water)
- 1 red pepper (cut into julienne)
- 1 Mini cucumber (cut into julienne)
- 1 cup julienned cabbage
- 2 scallions (sliced thin)
- 2-3 tablespoons cilantro (coarsely chopped, reserve some for garnnish)
- 2 teaspoons sugar
- 2 cloves garlic (minced)
peanut sauce
- 1/4 cup peanut butter (warmed in microwave)
- 5 tablespoons brewed black tea
- 3 tablespoons dark soy sauce (if not available regular soy sauce is fine)
- 1-2 teaspoon chili oil (more if you want it very spicy)
- 2 teaspoons toasted sesame oil
- 2 teaspoons red wine vinegar (I think this is the secret ingredient)
Directions
| Step 1 | |
 To make sauce, first measure oils in measuring cup, then measure peanut butter and it will easily slide out of cup. Heat peanut butter in the microwave for about 20 seconds to soften it so it blends easily | |
| Step 2 | |
 Mix together peanut butter, with all other sauce components, and blend well. If sauce seems too thick add more tea. Taste for spiciness and seasoning. Let sit at least one hour, and up to 24 hours in refrigerator. Remove from refrigerator 30-45 minutes before mixing with noodles. | |
| Step 3 | |
| Once noodles are cooked (according to directions on package) rinse with cold water to cool them. Put noodles into a large bowl and toss with vegetables Add half the sauce and continue tossing, add more sauce as needed. If you like things saucy you'll probably use all of it (we did). Serve immediately, or chill until ready to serve. Garnish with sprigs of cilantro | |