Cold Peanut Noodles

*Parsley*'s Note:

Serve cold or at room temp. I prefer room temp.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 8

NOODLES

• 1 lb spaghetti , can use linguine
• 1 cup shredded carrot
• 1 cup chopped scallion
• ½ cup thinly sliced red bell pepper
• ¼ cup chopped cilantro , can use parsley

SAUCE

• 1⁄3; cup smooth peanut butter
• ¼ cup reduced sodium soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons sesame oil
• 2 tablespoons brown sugar
• ¼ teaspoon black pepper
• ¼-½ teaspoon ground ginger
• ¼-½ teaspoon hot sauce , I use red pepper flakes
• sesame seed , for garnish (optional)

Directions:

1. Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
2. Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
3. In a small bowl, whisk together the sauce ingredients until smooth.
4. Drizzle the sauce over noodles mixture; toss to coat well.
5. Serve room temp or cold.
6. Garnish with sesame seeds if desired.

Reviews

[carlindas]

Gave this recipe 5 stars. Very good dressing. It is really similar to another one I make, however the other one calls for hoisin sauce which I have a hard time finding in my local grocery store. So decided to give this one a try and was not disappointed one bit. A very good peanut noodle recipe using a lot less ingredients than other similar recipes. The one change I made was using garlic chili paste instead of the hot sauce. Oh and omitted the red bell pepper because hubby doesn't like it. Will make again.

[Chef #216058]

I had made this for our annual 4th of July party and got wonderful reviews. I also made this for a BBQ and got even more compliments! I added yellow and red peppers and carrots but also green onion and bean sprouts. You could add leftover cooked chicken to make it a main dish for Asian style dinner. I like making it on day one but eating it on day two....yummy!

[omadarlin]

I have made this twice in the last month, doubled, for groups of 10-20. It was a HUGE hit both times. I love that the only cooking is the pasta and it is served room-temp or cold. Our house has no AC and we are in the middle of a kitchen rehab, so this has been a great option for me. The only problem is ... I'm still craving them days after they are all gone!

Update: since I posted this review I have had no fewer than three requests for the recipe!