Chilled Noodles

It’s too hot to turn on the oven.

Chilled Peanut Noodles

1 1/2 lb linguine fini (or soba noodles)
3 T sesame oil
1 T fresh grated ginger
2 minced garlic cloves
2 T honey
2/3 c creamy peanut butter
1/4 c rice vinegar
1/4 c low-sodium soy sauce
5 T warm water
1 T chili sauce (we like Sriracha)
juice of 1 lime
2 green onions, chopped
1 red bell pepper, julienned
2 c pea pods, julienned
1/4 c coarsely chopped peanuts

In a saucepan, heat 1 T sesame oil over medium-low heat. Add the ginger and garlic. Cook, stirring for a minute, until the vegetables are soft and fragrant. Pour into a blender along with the remaining sesame oil, honey, peanut butter, vinegar, soy sauce, warm water, chili sauce, and lime juice. Puree until smooth and set aside.

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente. Drain and rinse under cold water. Transfer to a large bowl and add the green onions, red pepper, and pea pods. Pour the dressing on top and toss to combine. Sprinkle with the crushed peanuts and serve at room temperature or cold. Serves 6-8 sides.

Feel free to top the noodles with grilled chicken or shrimp. We usually make a big batch and enjoy it for days!