Cold Peanut Noodles

We strive to eat pretty healthy and stay on a budget. We do not eat a lot of meat, because meat without hormones, steroids and antibiotics is out of our budget. We eat a lot of Asian inspired food. Today we had a simple, inexpensive light lunch that took about 10 minutes to fix. I just found this recipe and this is my most favorite peanut sauce. It is not super thick and overpowering, like a lot of peanut sauces can be. This one is light and blends well with the noodles. We use Korean sweet potato vermicelli noodles. These are long, see through and have a chewy texture. They are also called, dang myun, dangmyun, tang myun, or tangmyun. We buy ours in bulk, because it is much cheaper. You could also use buckwheat soba noodles. These are widely available at Asian food markets.

Cold Peanut Noodles
1 bunch of dried sweet potato noodles

Sauce
2 tablespoons peanut butter (we use natural)
4 tablespoons hot tap water
3 tablespoons light soy sauce
1 pinch sugar
1/2 teaspoon sesame oil
2 cloves of garlic or one tablespoon pre-minced garlic from a jar
garlic-red chili paste, to taste (I omit this when cooking for my kids, but I add a little to mine)

To a pot of boiling water add a handful of noodles. Ours are dried in bunches, so we just take out one or two bunches. One bunch feeds one big appetite and two smaller ones. Boil them for 6 minutes. Pour into a strainer and rinse with cold water until very cold.

Combine peanut butter and hot water and stir with a wisk until smooth. Add the other ingredients and spoon over bowls of noodles. You can garnish with green onions, roasted chopped peanuts or sesame seeds. Enjoy!