Taiwanese cold peanut noodles recipe
Satisfy your cravings with the creamy and nutty goodness of Taiwanese cold peanut noodles. Quick and easy to make, perfect for any occasion.
Servings: 2 servings
Ingredients
Peanut butter sauce for noodles: (makes 3/4 cup)
- ½ cup peanut butter unsweetened and unsalted, either smooth or chunky
- 1 tbsp toasted sesame oil
- 3 tbsp light soy sauce or ¼ cup coconut aminos
- 2 tsp coconut brown sugar skip this if using coconut aminos
- 0.25 oz garlic clove grated, 1 large
- Water to thin start with 2 tbsp and add more if needed, for reference I added 5 tbsp
For the noodles:
- 1 whole Persian cucumber julienned
- 200 gram rice noodles 2 bundles
- 0.5 tbsp avocado oil or light olive oil
- 4 tbsp chopped cilantro or spring onion
- Small handful Roasted peanuts with red skin ideal, optional
- 3 tsp Garlic chili sauce optional
Instructions
- Bring a pot of water to boil.
- Sauce: In a bowl, combine the peanut butter, sesame oil, soy sauce, coconut brown sugar, grated garlic, and water. Stir well until it’s creamy and smooth. If the sauce feels too thick, thin it with a little water.
- Cucumber: Julienne the cucumber. Set them aside ready to use.
- Boil noodles: Follow the package instructions to boil the noodles and shock the noodles in cold water to stop cooking. Drain and shake away excess water.
- Place the noodles in a large bowl and lightly drizzle with oil. Toss to keep the noodles from tangling.
- To serve, prepare two serving bowls and add about 4 tbsp of the peanut sauce to each bowl and drizzle with garlic chili crisp, if using.
- Place the noodles on top of the sauce and garnish with cilantro, peanuts, and cucumber.
- Toss the noodles with the sauce right away to prevent the noodles from sticking. Serve cold and right away.
Video
Notes
- Depending on the consistency of your peanut butter and the type of noodles you use, use more or less water. The consistency should be not too thick or too runny. It should grab onto the noodles well so that the noodles aren’t watery or too dry.
- You will use about ½ cup of the peanut sauce for 2 servings. Save the extra sauce for next use.
- If allergic to peanuts, use unsalted almond butter, cashew butter, or sunflower seed butter.
- You can use any type of noodles - use shirataki noodles, kelp noodles, or zucchini noodles to keep it low carb.
- Topping ideas: cooked chicken, steak, shrimp, boiled or fried egg on top!
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 24g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 1091mg | Potassium: 222mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
