Cold Peanut Noodles

Is it odd to have a significant emotional attachment to a bowl of cold noodles?? This (fairly basic) recipe has somehow weaselled its way into my heart and is one of my favourite comfort foods. I first heard of cold sesame noodes during the first lockdown, way back in early 2020. I was working in a hospital out in Kent and living locally. My now husband Chris, was living in London with his then housemate N. It was during that weird time when conversations (between Zoom quiz rounds) flip-flopped from detailed discussions about PPE and FFP3 masks, infections rates or new variants to what you were having for dinner, how your sourdough starter was holding up and your new favourite banana bread recipe. Every Monday N would make this for himself and Chris and it always sounded way more delicious than whatever I was making. Having heard so much about them by the time that first lockdown was over the noodes were top of my list of things I wanted to have!

Fast forward to spring of 2022, N had since moved out and I had moved in, the pandemic was over and we were back to the ‘new normal’. But this recipe came with us, with a few changes and additions as is inevitable over time, and a new weekly schedule. For six months of 2022, Chris raced at our local velodrome (Shout out to HHV, IYKYK) every Wednesday evening. Each week after racing the bar stayed open, which was great fun but not so great for recovery. Being the ultimate feeder, I would bring down his dinner every week so he wouldn’t just be rehydrating on an empty stomach. I’m not a sports dietitian but what would be better after a hot, intense evening of racing than cool peanutty noodles – carbs, salts, protein and some water from the cucumber? Either way, I think it paid off because he came 2nd at the end of the league, his best result to date! And he proposed just a few months later so something worked!

cold peanut noodles in bowls — Whether you use this as a Monday night pick me up, a recovery meal post-racing or for securing your future with your other half, it’s a great recipe to have on standby. As with all of these recipes, it’s not an exact science – play around and add in what ever veg you like. Have it warm, have it hot, have it cold. You do you. Top it as you please, but please do add some protein! (see below). It makes a great lunch or addition to a picnic so make extra and sling it in the fridge so you can be that smug person with the best lunch.
**Serves**: 2 -3 approx.

Ingredients

Noodles approx. 125g dried weight – use whatever you have / like. I think rice noodles would be more ‘traditional’ but I tend to always go for dried egg or wheat noodles for protein content. Fresh noodles would work well too I just like the ease of dried. In terms of quantity some packets are in nests, so look at the serving size of your packet and let that guide you. The sauce will be enough for 2-3 servings so aim to match the noodles to that.

Sauce

Ginger about 1-inch piece, peeled
Garlic 1 large clove
Peanut butter 1/3 cup or 80 g
Fresh chilli – optional, I don’t add it in because my heat tolerance is rubbish but feel fresh to spice it up! Finely chopped, would suggest starting with ¼ of a red chilli working up to the flavour you want.
Soy sauce 1.5 Tbs
Rice wine vinegar 2 Tbs you can actually substitute with apple cider vinegar, it’s not the exact same flavour but will still be delicious!
Sesame oil 1 Tbs
Brown Sugar 1 tsp
Water 1/3 cup or 85 ml

Vegetables: cucumber, frozen peas, sugar snaps, mangetout. Yes, I will say it again and again – use what you like and have!

Other toppers: protein/herbs/ spices/ nut/seeds:

· Protein – tofu, soft-boiled eggs, fried eggs or even sliced thin omelette, shredded chicken, simple fish or prawns, leftover pulled pork.

· Add extra spice with siracha, crispy chilli oil, or fresh chopped chilli.

· Throw some fresh coriander or mint over before serving for zing.

· Add crunch with chopped peanuts of sesame seeds.

· Or keep it basic and just go with nood noodles!

Method

1. Make your sauce: this can be down in a food processor or just whisked by hand in a bowl.

Food processor method: chop the garlic and ginger into chunks and blitz until smooth. Add the peanut butter, soy sauce, sesame oil, sugar and rice vinegar. Blitz again. Add the water and give a final blitz to combine.

Whisk and bowl: finely chop and mince the garlic and ginger as best you can with a sharp knife and add to a large bowl with the peanut butter. Whisk to combine. Add the sauce, sesame oil, sugar and rice vinegar and whisk well to combine. For this method, I suggest using warm water as it mixes better. Slowly add the warm water in thirds – whisking well between each addition. It may look a bit odd or curdled but keep whisking and it will come together!

2. Prep your veg – for the frozen peas I like to put them in a big bowl and pour the cooking water from the noddle over them when I drain the noodles (see step 3). This saves water, time and energy! Slice the cucumber or mangetout finely.

3. Cook your noodles as per packet instructions. Drain, and rinse well with cold water (if having them cold). Pour the sauce over.

4. If you want these very cold, place them in the fridge for about 30 minutes, but I often have them straight away.

5. Plate / Bowl up. Start with the noodles and their sauce, top with veg and add any other additions you want - protein, herbs, spices or nuts!