Cold Peanut Noodles

Ingredients

• 12 ounces Chinese wheat noodles
• 1 tbsp kosher salt
• 0.5 cup peanut butter – creamy
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1.5 tbsp toasted sesame oil
• 1 tbsp chili oil
• 1.5 tbsp light brown sugar – packed
• 2 cloves garlic – finely minced
• 1 tbsp fresh ginger – finely grated
• 0.5 cup warm water
• 1 medium cucumber – julienned (for serving)
• 3 each scallions – thinly sliced (for serving)
• 0.25 cup roasted peanuts – chopped (for serving)

Instructions

1. Bring a large pot of water to a rolling boil. Stir in the kosher salt, add the Chinese wheat noodles, and cook until just tender, 3–5 minutes or per package directions.
2. Drain the noodles and rinse under cold running water until completely cool. Shake off excess water and drain very well.
3. While the noodles cook, whisk the peanut butter, soy sauce, rice vinegar, toasted sesame oil, chili oil, light brown sugar, garlic, and fresh ginger in a large bowl until combined. Gradually whisk in the warm water until the sauce is smooth and pourable.
4. Add the cooled, well-drained noodles to the bowl and toss until evenly coated and glossy.
5. Cover and chill 10–15 minutes to let the flavors meld, or serve immediately if preferred.
6. Pile the noodles onto a platter or into bowls and top with cucumber, scallions, and roasted peanuts. Serve cold.