Cold Noodles With Tomatoes and Peanut Sauce
Ingredients
The noodles
-
8–9
oz.
dried udon noodles or spaghetti
-
1
tsp.
vegetable oil (for noodles)
The sauce
-
12
oz.
ripe beefsteak or heirloom tomatoes (1–2 large)
-
⅓
cup
creamy peanut butter
-
¼
cup
apple cider vinegar
-
¼
cup
chili crisp
-
3
Tbsp.
soy sauce
-
4
tsp.
sugar
The toppings
-
4
oz.
cherry tomatoes, halved, quartered if large
-
⅓
cup
salted roasted peanuts, preferably cocktail
-
⅓
cup
store-bought fried shallots
-
to taste
thinly sliced scallions
-
to taste
coarsely chopped cilantro
Instructions
- Cook the noodles in boiling salted water for 1 minute longer than package directions, then drain and rinse under cool water.
- Drizzle the noodles with vegetable oil and toss to coat, then set aside.
- Grate the tomatoes into a bowl, discarding the skins and stems, then add peanut butter, apple cider vinegar, chili crisp, soy sauce, and sugar, whisking until smooth.
- Add the cherry tomatoes and reserved noodles to the sauce, tossing to coat.
- Serve the noodle salad on a platter, topped with peanuts, fried shallots, scallions, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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