Who needs a peanut butter and jelly sandwich when you can eat these Asian-style cold noodles instead? They’re tossed with a peanut butter, soy, ginger and sesame sauce seasoned with rice vinegar, red pepper and green onions, then garnished with paper-thin strips of cucumber. Whip up the sauce while the noodles are cooking and enjoy a bowl within minutes of draining off the cooking water. There’s a hint of spice, but if you prefer more heat, double the red pepper for a delightful kick. This is a great dish to take for lunch or to a picnic since it can safely be left at room temperature for several hours.
Serves 4 to 6
1/2 cup (120 ml) creamy peanut butter
1/2 cup (120 ml) chicken broth or water
3 tablespoons (45 ml) wheat-free tamari or soy sauce
2 tablespoons (30 ml) rice vinegar or other vinegar as tolerated
2 tablespoons (30 ml) sugar or 3 tablespoons (45 ml) dextrose
1 tablespoon (15 ml) toasted sesame oil
1/4 teaspoon (1.25 ml) ground ginger
1/4 teaspoon (1.25 ml) dried red pepper flakes, or more to taste
1 pound (450 grams) rice noodles (spaghetti or linguine)
1 bunch of green onions, green part only, chopped
1/2 English cucumber, sliced into thin strips with a vegetable peeler
Bring a large pot of salted water to a boil. Meanwhile, combine everything except the noodles, green onions and cucumbers in a small saucepan. Simmer the mixture, whisking until it’s smooth and thick. Cook the noodles until they’re done but still firm in the center, about 13 minutes for rice spaghetti, then drain in a colander and rinse under running water until cold. Shake the noodles to remove as much water as possible, then transfer them to a large bowl and toss with the sauce and green onions. Top with the cucumber strips. Serve at room temperature.