Chinese Cold Summer Noodles
- First thought that comes to mind: Summer time
- Great for: Leftover rotisserie chicken and veggies. Just shred the chicken into bite size pieces
- Inspiration: Childhood dishes that I grew up eating
- Tips & Tricks: Almond butter works great as well if you don’t want to use peanut butter
- Pairs well with: Cold green tea
½ cup of julienned cucumber
½ cup of julienned carrots
½ cup of julienned bean sprouts
½ cup of frozen edamame
1 garlic clove
Leftover chicken (optional)
Asian ramen noodles. Spaghetti works just fine
½ cup of peanut butter
3 tablespoons of water
1 tablespoon of soy sauce
1 teaspoon of white vinegar
1 teaspoon of sesame oil
Salt to taste
- Julienne all the vegetables
- Quickly sauté the garlic carrot and bean sprout separately and set aside
- Quickly cook the edamame and set aside
- Heat up a large skillet and oil. Beat the 3 eggs and pour in the hot pan. The mixture should be thin but thick enough so that you are able to flip the egg “pancake” when it is cooked. Let it cool and then slice into thin slices
- Cook the pasta noodles as directed on the package
- Spoon the peanut butter in a bowl.
- Slowly add ½ tablespoon of water at a time. This will allow the sauce to slowly incorporate the water. If your sauce breaks, it is because you added the water too quickly.
- Once the peanut sauce is smooth, add in the soy sauce, vinegar, and sesame oil.
- Taste the sauce and season as needed.
- Place the drained cooled noodles in a bowl. Add veggies and optional chicken. Add in the peanut sauce and mix.