I’ve got playoff football on the brain but lets be honest, its as much about the food as it is about the game. There is something fabulous about having a delicious spread out all day for picking on while the game is going. I made these AMAZING Cold Peanut Noodles will be on the table this Sunday!
I really love a good cold noodle dish, especially with Asian flare and these Cold Peanut Noodles totally hit it on the head! Chinese noodles are tossed with a simple sauce made of peanut butter, soy sauce, rice vinegar, chili garlic sauce and a little water. To add to the flavors, colors and texture of these noodles I also tossed in some thinly sliced red bell peppers, shredded carrots, scallions and topped it all off with toasted sesame seeds.
Cold Peanut Noodles
Author:
Ingredients
- 8 oz package Chinese Noodles
- 2 carrots, peeled & shredded
- 1 red bell pepper, thinly sliced
- 1/2 cup warm water
- 3 heaping Tbsp chunky peanut butter
- 4 Tbsp low sodium soy sauce
- 1/2 tsp rice vinegar
- 1/2- 3/4 tsp chili garlic sauce {found in the Asian food aisle}
- scallions, sliced
- sesame seeds, toasted in a dry pan
Instructions
- Cook the noodles according to the package directions. Once cooked through, drain and rinse with cold water.
- In a small bowl, whisk together the warm water, peanut butter, soy sauce, rice vinegar and chili garlic sauce.
- Add the sliced red bell peppers, shredded carrots, scallions and some of the sesame seeds to the noodle bowl. Pour the sauce overtop and stir to distribute evenly.
- Garnish with some more scallions and sesame seeds.
