Now that it’s warming up outside and starting to feel like spring, I’ve been craving dishes that require less cooking. This Vegan Cold Peanut Noodle recipe is perfect for days like these because it’s quick, easy, and the only thing you need heat for is cooking the noodles. This dish includes raw red bell pepper, carrots, and cucumbers, but is highly adaptable to other items you might have on hand, much as green beans or snap peas, edamame, or tofu.
Vegan Cold Peanut Noodles Recipe
Ingredients (2 Servings)
- 4 oz noodles (any long, thin type will do, I recommend Soba)
- ~.33 cup bell pepper, chopped in thin strips then halved
- ~.33 cup cucumber (any kind), chopped in sticks or disks
- ~.33 cup carrot, peeled, chopped finely into sticks, grated, or sliced with a peeler
- Chives or scallion, chopped finely
- Handful of fresh cilantro (optional)
- Heaping .25 cup crunchy peanut butter
- 1.5–2 tbsp sriracha, depending on how spicy you want it
- 1 tbsp rice vinegar
- Generous pinch of garlic powder (recommend powder over fresh garlic as raw garlic can be very overpowering, and this recipe makes more sauce than needed so the garlic taste will continue to get stronger in the fridge)
- ~1 tsp sugar
- 2 tbsp hot water
1. Cook the noodles according to package instructions. Keep an eye on them so that they don’t cook past al dente. Drain, rinse, then set aside or put into fridge or freezer as you prepare the rest of the recipe.
2. Prep all of the veggies.
3. Mix sauce ingredients, tasting as you go. Add more sugar if it is overpoweringly acidic. Add more water if it is too thick. Add more peanut butter and/or sugar if it is too spicy.
4. Combine the noodles and veggies, and spoon in the sauce as you stir, making sure it is evenly distributed, using tongs. There will likely be sauce leftover. Optionally, top with additional cilantro, chives, scallion, roughly chopped peanuts, sesame seeds, etc. Enjoy!