These Healthy Cold Peanut Noodles are perfect for a hot summer day when you don’t feel like turning on the stove. We toss hokkien stir fry noodles with loads of veggies and a creamy peanut sauce.
- 2 tsp rice vinegar
- 1 clove garlic
- 1 tsp sesame oil
- 2 tbsp peanut butter
- 1/2 inch ginger, peeled
- 2 tsp lime juice
- 1 tbsp reduced sodium soy sauce, more or less depending on preference
- 1 tbsp gochujang, optional (I use this)
- 2–3 tsp red chili flakes, or to taste
- 1–2 tbsp water
- 1 cup of these noodles or cooked noodles of choice
- 1 cup cabbage, very thinly sliced
- 1 cup zucchini, thinly sliced into sticks
- 1/2 cup spinach, thinly sliced
- 1/2 cup carrots, thinly sliced (optional)
- If you are cooking your own noodles/spaghetti, boil according to the instructions. Dump them into ice water after to cool them without over cooking. I buy my noodles pre-cooked at Walmart from this company.
- Blend together all the peanut sauce ingredients except water to create a smooth sauce. Add in water as needed to make it blend well.
- To a bowl, add the spinach, cabbage, and zucchini.
- Make sure you noodles are room temperature or cold. Add the noodles to the veggies, and mix well to combine. Then pour the peanut sauce all over it and toss until coated.
- Garnish with peanuts, green onions, sesame seeds, etc.
- Prep Time: 10
- Cuisine: East Asian