Cold Peanut Noodle Salad with Cucumbers

Name: Cold Peanut Noodle Salad with Cucumbers
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1/2 cup peanut butter or other nut butter; 1/3 cup fresh lime juice; 1/4 cup soy sauce or tamari; 2 tablespoon sesame oil; 2 tablespoon maple syrup; 1/4 cup water plus more as needed; 2 garlic cloves, finely minced or grated; 2 teaspoons grated or finely minced fresh ginger; 2 to 3 teaspoons chili garlic sauce, such as Sambal Oelek, optional; Flaky sea salt such as Maldon; 1 lb. frozen udon noodles or 8 oz. dried noodle of choice; 1 to 2 large cucumbers, about 12 to 14 oz pre-sliced, see notes; 2 to 4 scallions, thinly sliced to yield a scant cup; 1/2 cup cilantro leaves, optional; 1/2 cup roasted peanuts, roughly chopped; 1/4 cup peanut-ginger dressing plus more to taste

Instructions

Prep:25minCook:5min

Dressing recipe adapted from this Chopped Thai Satay Salad recipe. Notes: Peanut Butter: I've used more natural brands such as Maranatha and Trader Joe's to Jif and Skippy, and the dressing tastes great regardless. If using a natural brand, be sure to stir it prior to measuring to ensure the oil is emulsified. Cucumbers: You can use any variety you like. I've been using my farm share cucumbers, and after I spiralize them, they've been weighing about 8 ounces, which is a nice amount for this amount of noodles. Peanuts: I've been using Trader Joe's roasted peanuts, 50% less salty. It's nice not having to toast peanuts, so look for roasted peanuts if you are shopping. Spiralizer options: I have this old one, which I love for its simplicity, but it's very expensive. I also have this one, which is more reasonably priced, and which works beautifully. One of you — thanks, Kathleen! — introduced me to this one, which arrived yesterday, and which I have yet to give a go... stay tuned!

Updated at: Thu, 21 Nov 2024 23:32:18 GMT