PANTRY COLD PEANUT NOODLE
Now it reads pantry, however this recipe does require a minor raid of the fridge, too. My Pantry Cold Peanut Noodle is an effortless concoction that comes together using ingredients you’re sure to already have on hand. Top Ramen noodles (don’t wince, I haven’t finished) garbed in an Asian-inspired peanut butter dressing, given umami zest and zing from ground ginger, garlic and soy sauce; combined with fresh veggie staples of crisp iceberg lettuce, crunchy carrots, and English cucumber.
PREP/COOK TIME: 25 Minutes
Makes 3 – 4 Servings
INGREDIENTS
½ Cup – Creamy Peanut Butter
2 Tb – Dark Brown Sugar
2 Tb – Naturally Brewed Soy Sauce
1 Tb – Sesame Oil
1 Tb – Chinese Hot Mustard
1 Tsp – Ground Ginger
2 Tsp – Finely Minced Garlic
½ Tsp – Crushed Red Pepper Flakes
½ Tsp – Worcestershire Sauce
1 Tb – Apple Cider Vinegar
Pinch of Salt
2 Packages – Top Ramen Noodles (Any flavor. You won’t be using the packets.)
1 Qt – Cold Water
One Half English Cucumber
¼ Cup – Finely Sliced Carrots
1 Chopped Scallion, Stem and Leaves
1 Cup – Shredded Iceberg Lettuce
Black Sesame Seeds, or Chopped Dry Roasted
Peanuts for Garnish (Optional)
THE NITTY GRITTY
In a medium sauce pan, bring water to a rolling boil at medium high heat.
Meanwhile, in a large mixing bowl, add peanut butter, brown sugar, soy sauce, sesame oil, mustard, ground ginger, garlic, crushed red pepper, Worcestershire sauce, vinegar and salt; whisk till combined.
Add ramen to boiling water and cook for one minute, or till noodles just begin to separate.
Using a pasta spoon, transfer ramen to same bowl as dressing – reserving a ½ cup of cooking water – toss using two forks till clumpy. Add hot cooking water to thin out dressing; continue tossing till noodles are thoroughly coated.
Add carrots, scallions, lettuce and cucumber; toss to coat and chill for 30 minutes before serving.
APRIL 27, 2020
