Cold, Spicy Noodle Salad
This recipe comes from my dear sister. She sent the recipe a few months ago because it was tasty and non-dairy. This one meets both requirements, and because it’s a cold dish, makes a delicious summer meal.
I adjusted the recipe a bit, using radishes and sugar snap peas that were in our CSA share last week. Also, I added some leftover grilled chicken breast to make it a main dish instead of a side. It received the coveted Hiram Seal of Approval, and it will show up on our summer supper table again in the next few months. Thank you, dear sis!
Cold, Spicy Noodle Salad
1 pound fresh wheat-flour Chinese noodles or dried, thin spaghetti
4 tablespoons toasted Asian sesame oil, divided
4 tablespoons soy sauce, divided
1/2 cup smooth peanut butter*
1/4 cup honey
3 tablespoons Chinese sesame paste
3 tablespoons Japanese rice vinegar
2–4 tablespoons warm water, divided*
1/2 teaspoon coarse salt
1/2 teaspoon crushed red pepper
1-2 grilled chicken breasts, cubed
1/2 cup onion, chopped
1 large carrot, shredded coarsely
1/2 cup sugar snap peas, cut into thirds
5 radishes, thinly sliced
2 tablespoons finely chopped cilantro
Prepare noodles according to package directions. Drain well and rinse with cold water. Put noodles in a bowl. Add 2 tablespoons each of sesame oil and soy sauce. Refrigerate for at least an hour.
To make peanut sauce. combine remaining sesame oil and soy sauce, along with peanut butter, honey, sesame paste, vinegar, 2 tablespoons warm water, salt and red pepper in blender or food processor. Blend or process until sauce is smooth.
If sauce seems too thick, add more warm water, a tablespoon at a time. Set sauce aside at room temperature.
When noodles are chilled, add peanut sauce and toss with tongs to coat noodles evenly. Spread noodles in a deep platter. Top with chicken and vegetables. Refrigerate until ready to serve.
*If you use natural peanut butter, the drippy kind, you will not need to add any water to the sauce.
