Petworth Market Patron: Cold Peanut Noodle Salad

Recipe and Photography by: Petworth Market Patron – Ariel Voorhees
In these sweltering DC days, I just want to fill my body with COLD. Here’s a cold noodle salad that is fresh, delicious, and full of veggies from the Petworth’s Farmer’s Market!  Whether you add a protein of your choice (I seared sea scallops) or leave it vegetarian, it’s a keeper for hot summer dinners and potlucks.Cold Peanut Noodle Salad, Petworth Community Market
(Adapted from Smitten Kitchen)
Serves 6 as a side dish, 4 as a main dish
Peanut and Ginger Sauce Ingredients
1/2 cup smooth peanut butter
1/3 cup warm water
1/4 cup soy sauce
1 tbsp chopped or grated fresh ginger
1 medium garlic clove, minced
2 tbsp rice vinegar
1 1/2 tbsp toasted sesame oil
1 tbsp honey
1 tsp crushed red pepper flakes (or sriracha, or whatever hot sauce you like)
Noodle Salad Ingredients
1/2 to 3/4 lb soba, rice, or linguine noodles
2 medium or 1 large cucumber, peeled, seeded, and sliced
2 medium or 1 large bell pepper, sliced in bite-size pieces
4 scallions, thinly sliced
1/2 small or 1/4 large head of red cabbage, thinly sliced
toasted sesame seeds
1/4 cup dry roasted peanuts

Cool Peanut Noodle Salad Directions

1. Protein of your choice: cold firm tofu, seared sea scallops, cooked shrimp, shredded chicken or pork

2. Blend all of the sauce ingredients (I used my immersion/stick blender in a 2-cup measuring cup). Pour the sauce in a large bowl.
3. Cook noodles in a large pot of boiling salted water according to the instructions for your choice of noodle.  Drain in a colander and rinse with cool water.
4. Stir veggies, peanuts, noodles, and sauce together.  Top with toasted sesame seeds and protein (if using).  Serve room-temperature or chilled.  Enjoy!
Have a recipe to share? Send recipes to PetworthCMarket[at]gmail[dot]com and you may see it on our website!
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