I'm not a huge fan of peanut butter. In fact, a major grievance of mine is when someone leaves a spoon or knife filled with peanut butter in a sink full of dishes, thereby making the whole sink stink of peanut butter.... How's that for a setup for a peanut butter recipe!? But every once in a while I get a craving. And in the summer, it's nice to have COLD things to eat that are also savory and satisfying.
This recipe originated in the Moosewood Cookbook--I think. I have an old Xerox of it in my recipe notebook, covered in sticky stuff. But I've made a few variations. For example, no sprouts. I don't eat sprouts. I also save the spicy for the side so my kids can enjoy it without crying. But if you don't have kids who cry when spiciness is added, you can put it in right away.
It is quite easy to make, unless you forgot that you don't have an ingredient and have to run to the store. Or worse, find your ingredient is way out of date and dangerous to eat. This recipe tastes especially good on whole wheat noodles. But I've been experimenting with gluten free so I used organic soybean noodles that were pretty good, too!
Cold and Spicy Peanut NoodlesIngredients:
- 1 bag organic soybean spaghetti noodles OR 1 box organic whole wheat spaghetti.
- 1/4 cup peanut butter
- 2 Tablespoons hot water
- 3 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 Tablespoon hot spicy oil*
- 1 chopped cucumber
- Salt to taste
- Sesame seeds
- Chopped cilantro
- Cook the spaghetti, rinse in cold water, and set aside.
- Mix the peanut butter, hot water, soy sauce, vinegar, sesame oil, and hot spicy oil* together in a bowl with a whisk. The hot water will make the peanut butter melt a bit and mix with the other stuff.
- Put it on the pasta and mix. Add the chopped cucumber and mix.
- Put the sesame seeds and cilantro on top for garnish.
- Chill! Eat!
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