Cold Sesame Rice Noodles with Cucumber
Cold sesame noodles in a flavorful sweet and salty peanut sauce are complimented with cool cucumbers and crunchy peanuts.
Active Time: 15 minutes
Total Time: 30 minutes
8 ounces – rice noodles, flat Thai style
1 Tbsp roasted or toasted sesame oil
1/2 cup S&F Teriyaki (Gluten-Free)
1/4 cup peanut butter (either smooth or chunky)
1 Tbsp red pepper flakes
1 Tbsp Sriracha
2 Persian or 1 cup English cucumber, 1/2 grated and 1/2 thinly sliced
1 scallion, sliced thin on bias
1/4 cup salted roasted peanuts, chopped rough
1/4 cup fresh cilantro leaves, chopped rough
2 x Mixing Bowls
- Bring a large pot of water to the boil and prepare a bowl of ice water to shock noodles for when they are done cooking.
- Add noodles to the boiling water and cooked until al dente, about 3 to 5 minutes. Drain and transfer to the bowl of ice water and soak for 5 minutes. Drain and toss with the peanut oil, reserve until later.
- In a mixing bowl, whisk together the peanut butter and S&F Teriyaki (Gluten-Free), red pepper flakes, and Sriracha. Next add in the grated cucumber, half amount of the scallion, and half amount of the peanuts. Add the chilled noodles and mix thoroughly.
- Top with the sliced cucumber, cilantro, and the remaining scallion and peanuts.