A Summer Dinner: Cold Sesame Noodles with Veggies

The Summer Dinner was a simple bowl of cold, sesame noodles with crisp veggies and honey-roasted peanuts. They were super yummy, and just the kind of simple, cooling, flavorful dinner that’s perfect for a hot, summery day.

Cold Sesame Noodles

Serves 4-6 as a main.

• 1 lb. soba noodles
• 2 TBS vegetable oil
• 3 TBS minced garlic
• 3 TBS minced ginger
• 4 TBS sesame oil
• 3 TBS soy sauce
• 3 TBS rice vinegar
• 3 TBS sugar
• 3 TBS peanut butter
• 1 1/2 TBS sriracha sauce or other hot sauce (taste as you go!)
• 1 large cucumber, peeled and cut into matchsticks
• 5-8 medium carrots, peeled and cut into matchsticks
• 5 scallions, trimmed and sliced thinly
• 1/2 c. chopped cilantro
• 1/4 c. sesame seeds
• honey-roasted peanuts, for garnish (about 2-3 TBS per serving)

1. Cook soba noodles according to package directions.  Drain, rinse in cold water, drain again, and set aside.
2. In a small frying pan, heat vegetable oil over medium heat.  Add garlic and ginger and saute for 2-3 minutes, stirring frequently, until fragrant and garlic is just beginning to brown.  Remove from heat and add to a medium bowl.  Add sesame oil, soy sauce, rice vinegar, sugar, peanut butter, and sriracha to bowl with garlic and ginger and whisk vigorously to combine.  Sauce should be smooth.  Taste for flavor and heat and adjust ingredients to your taste as necessary.
3. Pour sauce over cooked noodles and stir to combine.  Stir in cucumber, carrot, scallion, cilantro, and sesame seeds.  Serve chilled.  Garnish with peanuts.