Peanut noodle salad
By Tali Simon | November 1, 2011
This is my favorite cold dish, hands-down. If I ever said that about some other recipe, I didn’t really mean it. This pasta has an incredible flavor that’s pretty hard to beat.
It looks innocent enough, with the bits of shredded carrot, chopped cucumber, and sliced scallion. But that first mouthful will knock your socks off.
I found this recipe online somewhere in the early months of our marriage while desperately fishing around for something to serve for Shabbos lunch. When I realized what a gem this was, I made a mental note to make it for meals with guests — and it’s been a winner every time.
One of my best friends was in Israel recently for a visit and came over for most of a Sunday. I had just one chance to show off my “married cooking” and decided to go with this pasta and a quick veggie salad for lunch. And yes, it was a hit once again.
The flavor is brought out by several hours of chilling, so for best results, make this a day in advance and take out of the fridge a few minutes before serving to give it a good toss.
Oh, and one note: Even if you think a whole bag of pasta is too much for your crowd, I suggest you make the full amount. I don’t know about you, but I certainly wouldn’t mind a bowl of this every day for a week.
From the magical source called Somewhere Online
Ingredients
- 6 scallions, sliced
- 2 large cucumbers
- 1 cup low-sodium soy sauce
- ½ cup milk
- ½ cup rice vinegar
- ½ cup unsweetened peanut butter (any variety)
- 4 garlic cloves, minced
- 1 tsp sesame oil
- ½ tsp salt
- 1 pack angel hair pasta, cooked and drained
- 8 oz. shredded carrots
- sesame seeds, to garnish
Directions
1. Peel cucumbers and slice in half lengthwise, removing seeds. Cut cucumber halves into moon-shaped slices and set aside.
2. Whisk together soy sauce, milk, rice vinegar, peanut butter, garlic, sesame oil, and salt in a small bowl.
3. Pour freshly cooked pasta into a large serving bowl. Add soy sauce mixture and mix well. Add cucumbers, carrots, and scallions and toss again.
4. Cover and chill overnight. Mix very well and garnish with sesame seeds before serving.
5 Comments
MR on November 1, 2011 at 9:43 pm.
Wait. Waitwaitwait. They make low sodium soy sauce in this country? Are you for real? What is it called? What does it look like? Is it hiding next to some unlikely food, Israeli-makolet style?
Tali Simon on November 1, 2011 at 9:57 pm.
So sorry to disappoint. I actually used the bottle I brought back from a health food store in the States. I know, who brings soy sauce? But it’s this brand with lots of amino acids, and I just feel so much healthier…and most importantly, it did not explode in transit.
MR on November 1, 2011 at 10:17 pm.
Oh well. Was hoping you would be able to magically solve my must-get-low-sodium-soy-sauce-from-the-US dilemma. (And I wrap it in lots of paper towels plus a zip-lock.)
Laura on November 2, 2011 at 1:41 am.
“If I ever said that about some other recipe, I didn’t really mean it.” LOL. Okay, now you have sold me. I love peanut butter noodles, so I really have to try this. Usually the peanut sauce gets all absorbed so I put a marinade on the noodles (sesame oil/ soy sauce etc.) and then pour the peanut sauce over right before serving. But these noodles look creamy.
Tali Simon on November 2, 2011 at 12:54 pm.
To be honest, I wouldn’t really call them creamy. But pouring the sauce before chilling is definitely the reason they taste so good. Let me know how yours come out!