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Cold Noodles With Tomatoes and Peanut Sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 4)
| Energy | 520.5 kcal |
| Total lipid (fat) | 22 g |
| Fatty acids, total saturated | 3.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 66.5 g |
| Fiber, total dietary | 6.5 g |
| Sugars, total including NLEA | 13 g |
| Protein | 18.5 g |
| Cholesterol | 0 mg |
| Sodium, Na | 691.5 mg |
| Calcium, Ca | 58.5 mg |
| Iron, Fe | 2.5 mg |
| Potassium, K | 741 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A refreshing and satisfying cold noodle dish with fresh tomatoes, creamy peanut butter, and a spicy kick, perfect for a warm day.
Main Ingredients
- 8–9 oz. - dried udon noodles or spaghetti
- as needed - vegetable oil
- 12 oz. - ripe beefsteak or heirloom tomatoes
- ⅓ cup - creamy peanut butter
- ¼ cup - apple cider vinegar
- ¼ cup - chili crisp
- 3 Tbsp. - soy sauce
- 4 tsp. - sugar
- 4 oz. - cherry tomatoes
- ⅓ cup - salted roasted peanuts, preferably cocktail
- ⅓ cup - store-bought fried shallots
- as needed - scallions, thinly sliced
- as needed - cilantro, coarsely chopped
- Step 1 Start by boiling a medium pot of salted water. Throw in 8–9 oz. of dried udon noodles or spaghetti and cook them for 1 minute longer than the package says. Drain them in a colander, rinse under cool water, and drizzle about a teaspoon of vegetable oil to keep them from sticking. Set them aside.
- Step 2 Grab your 12 oz. of ripe beefsteak or heirloom tomatoes. Cut a thin slice off the bottom, and then grate them over a bowl using the largest holes on your box grater. Toss the leftover skin and stem. Now, whisk in ⅓ cup creamy peanut butter, ¼ cup apple cider vinegar, ¼ cup chili crisp, 3 Tbsp. soy sauce, and 4 tsp. sugar until the sauce looks smooth and well-mixed.
- Step 3 Slice 4 oz. of cherry tomatoes in halves or quarters if they’re big. Add these tomatoes and the cooked noodles to the bowl with the sauce, tossing until everything is nicely coated.
- Step 4 Lay out your noodles on a platter and top them off with ⅓ cup salted roasted peanuts, preferably cocktail type, and ⅓ cup store-bought fried shallots. Finish it off with a scatter of thinly sliced scallions and some coarsely chopped cilantro. Enjoy!
Main Ingredients
- 8–9 oz. - dried udon noodles or spaghetti
- as needed - vegetable oil
- 12 oz. - ripe beefsteak or heirloom tomatoes
- ⅓ cup - creamy peanut butter
- ¼ cup - apple cider vinegar
- ¼ cup - chili crisp
- 3 Tbsp. - soy sauce
- 4 tsp. - sugar
- 4 oz. - cherry tomatoes
- ⅓ cup - salted roasted peanuts, preferably cocktail
- ⅓ cup - store-bought fried shallots
- as needed - scallions, thinly sliced
- as needed - cilantro, coarsely chopped
