Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks.
For the noodles:
- 1/2 package rice noodles
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 large cucumber, cut into match sticks
- 2 tbsp sesame seeds
For the sauce:
- 1/4 cup sesame oil (or other light oil)
- 1/4 cup peanut butter
- 1/4 cup rice vinegar
- 1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos
- 2 tbsp minced ginger
- 1 clove garlic, minced
- 1/8 tsp white pepper
- 1 tbsp sriracha, red chili paste, or red pepper flakes, to taste
Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots.
Use an immersion blender to mix the sauce ingredients in a mason jar, or whisk together in a bowl until thoroughly blended.
Mix the sauce into the noodle and veggie mixture, and serve with the cucumbers, and garnish with sesame seeds.
- For more protein, add Beyond Meat chicken strips, a can of chickpeas, peanuts, cashews, or sunflower seeds.
- If using an immersion blender, don’t bother chopping the ginger or garlic: let the blender do the work.
- Instead of peanut butter, try almond butter or sunbutter (for allergies or variety).