Main Dishesbonappetit4.9
Cold Noodles With Tomatoes and Peanut Sauce
A spicy, slurpy peanutty noodle salad designed to show off summer’s best tomatoes. You can hardly call it cooking.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
- ●whisk
- ●grater
📝 Preparation Steps
1
Cook 8–9 oz. dried udon noodles or spaghetti in a medium pot of boiling salted water ⏱️ 1 minute longer than package directions. Drain noodles in a colander and rinse under cool running water. Drizzle with a bit of vegetable oil (about 1 tsp.; this will keep the noodles from sticking) and toss to coat. Set noodles aside.
–9 oz. dried udon noodles or spaghetti8Vegetable oil (for noodles)
2
Meanwhile, slice a thin round off the bottoms of 12 oz. ripe beefsteak or heirloom tomatoes (1–2 large). Starting at cut end, grate tomatoes on the largest holes of a box grater over a large bowl until all that’s left is the flattened tomato skin and stem; discard. Add ⅓ cup creamy peanut butter, ¼ cup apple cider vinegar, ¼ cup chili crisp, 3 Tbsp. soy sauce, and 4 tsp. sugar and whisk vigorously until sauce is smooth and emulsified.
. ripe beefsteak or heirloom tomatoes (1–2 large)12 oz. soy sauce3 Tbsp. sugar4 tsp
3
Add 4 oz. cherry tomatoes, halved, quartered if large, and reserved noodles to sauce and toss until well coated.
. cherry tomatoes, halved, quartered if large4 oz
4
Arrange noodle salad on a platter and top with ⅓ cup salted roasted peanuts, preferably cocktail, and ⅓ cup store-bought fried shallots. Scatter thinly sliced scallions and coarsely chopped cilantro over.
Thinly sliced scallions and coarsely chopped cilantro (for serving)
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