Cold Peanut Noodles
Peanut sauce is an irresistible thing. I literally drizzle peanut sauce over all the dishes it fits with. Recently I made grilled chicken with peanut sauce, and today it’s cold peanut noodles. I made these noodles last month for the first time, and they turn out super-scrumptious! My aunt is coming over for dinner tomorrow and I was stressing out because I didn’t know how I’m going to prepare so many dishes in such little time. And then the idea of these cold peanut noodles came to my mind.These noodles are a magnificent dish and just perfect for literally any occasion. You have a lunch at your place? They are ready to go on the table within 30 minutes. Looking for an easy dish that can be prepared for the lunches and dinners in the week ahead? These noodles can be easily made and stored in the fridge for up to a week (and the peanut sauce gets tastier with every passing day). Looking for a filling and satisfying vegetarian dish? These cold peanut noodles are the answer! Although they can also be made with chicken, beef, shrimp, or tofu if you’re craving some high-protein meal.
- ½ cup smooth peanut butter
- ½ tbsp salt
- 1 tbsp sesame oil
- 1 tbsp canola oil
- 2 tsp cannabutter
- 1 lb. spaghetti
- 1 minced garlic clove
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- ¼ cup soy sauce
- ¼ cup chopped peanuts
- ¼ cup chopped scallion
- ¼ cup shredded raw carrots
- 1/3 tsp crushed red pepper
- ¼ cup hot water
- In a large pot, add sea salt to boiling water. Cook spaghetti, according to directions on package.
- Strain & rinse with cool water.
- In a large bowl, combine garlic, carrots, peanut butter, oils, soy sauce, red pepper, rice vinegar, cannabis-butter, brown sugar & hot water. Stir, until ingredients are thoroughly blended.
- Toss noodles with peanut sauce, and divide among 4 plates. Top with peanuts & scallions. Enjoy!
Cold Peanut Noodles by BMWO
