All, Recipes, Vegetarian
Herb-y Cold Peanut Noodles
Looking for the perfect weeknight meal?
Our peanut noodles are the perfect dinner-time pick. They’re quick, easy, and packed with protein and flavor thanks to the natural peanut butter we use as the base of our sauce. Be sure to whisk it well with a stream of cold water to transform it into a smooth, sauce-ready mixture.
How to Make It
Ingredients
- 1 lb (454 g) spaghetti
- ½ cup natural smooth peanut butter
- ½ cup cold water, divided
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp roasted sesame oil
- 1 tsp cane sugar
- 1 tsp finely grated ginger
- 3 cups finely shredded Napa cabbage
- 3 mini cucumbers, sliced lengthwise in half, then thinly sliced on the bias
- ½ cup roughly chopped mint leaves, plus extra to garnish
- ½ cup roughly chopped cilantro with tender stems, plus extra to garnish
- ½ cup roasted, salted peanuts, chopped
- Chili crisp, for serving (optional)
Instructions
- Boil a large pot of salted water. Add spaghetti and cook until al dente, 10 minutes. Rinse very well under cold water until chilled. Drain well and set aside.
- Meanwhile, whisk peanut butter with ¼ cup water, lime juice, soy sauce, sesame oil, sugar, and ginger in a very large bowl until fully combined. Stream in remaining ¼ cup water, whisking until dressing is very smooth (mixture will be thin). Add spaghetti, cabbage, cucumbers, mint, and cilantro, tossing to full coat.
- Arrange noodles on a large platter. Sprinkle over peanuts, then garnish with additional mint leaves and cilantro sprigs. Serve immediately with chili crisp, if using.
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