Peanut noodles are a crowd pleasing, easy meal to have up your sleeve. Plus, they look so pretty and impressive. You can really make this with any noodles you fancy: udon, soba, julienned/spiralized carrot, cucumber or zucchini, even spaghetti. I made this with bucatini I found in bulk at Rainbow Grocery and it was great! Feel free to adjust as needed- sub almond butter, add tofu to make it more substantial, add crushed peanuts, lime, thinly sliced jalapeños, cabbage etc. Make it your own!
peanut noodz (loosely based on this recipe)
1/4 cup creamy PB
1/4 cup tamari
1/4 cup unseasoned rice vinegar
1 tablespoon agave nectar or maple syrup
2 garlic cloves, roughly chopped
1/2 inch or bigger chunk of ginger, finely chopped
1/4 cup sesame oil (can sub water or use 2T mirin +2T water for oil free)
8 oz noodles, I used bucatini
5 celery stalks, thinly sliced diagonally
4 radishes, thinly sliced
1 avocado, sliced
2 tablespoons sesame seeds, toasted
1/2 cup cilantro leaves
4 green onions, sliced on the diagonal
2 teaspoons korean chili flakes (or sliced fresh chiles, sriracha, other spicy thing)
Start a pot of water boiling for your noodles.
Meanwhile, add the PB, tamari, vinegar, agave, garlic, and ginger to a food processor. Blend till smooth, then with machine running, drizzle in the oil to emulsify it.
Boil your noodles according to package directions; drain and rinse in cold water. Toss sauce with noodles and then add in all your other ingredients.
Done! This recipe holds up well in the fridge for a lunch the next day too, or make a double batch of sauce and keep the extra in the fridge for a quick dressing, dip, or drizzle.