Cold Peanut Noodles

I’ve rarely met a noodle I didn’t like — and even on a hot summer day, this is a crowd pleaser and café favorite.

 —

Serves 4

Sauce (made in blender)

Ingredients:

• 1/2 cup creamy peanut butter
• 1 TBSP tamari
• 1 tsp grated ginger
• 1 TBSP sesame oil
• 2 TBSP lime juice
• 2 TBSP brown sugar
• 1/2 chopped jalapeño
• 1 TBSP rice vinegar
• Hot water to thin out

Directions:

Add all ingredients to blender

Slowly add water till desired smoothness 

*Cheat sheet if you want to omit grated ginger and don’t have rice vinegar at home, a  great staple to have on hand is “The Ginger People” Sweet Ginger Chili Sauce.

This is yummy to add to stir fry’s, tofu, slaw.

Noodles

Ingredients:

• 1 lb. spaghetti, rice or udon noodles

Directions:

Boil per instructions on package, or to taste

Veggies

Your choice, you’re the chef!

We use julienned carrots and bell peppers

At the restaurant we top the cold sesame noodles with seared tofu, chopped peanuts, scallions and cilantro. It’s a winning combination, but I encourage you to add your favorite fresh ingredients.

—Lea Haas, Owner, The Garden Cafe Woodstock