creamy, cold peanut sesame noodles
the best chilled lunch or dinner for when you are not chill (like, temperature wise)
HI EVERYONE!!!
Wow, wow. Yes. I am alive!!
It’s been a very hectic couple of weeks so let me catch you up a little.
First of all, it’s been sweltering in New York, which is lowkey my worst nightmare and probably why I am coming to you with a cold noodle recipe below…
Since we last spoke, I went to Boston for work, had Brooklyn Beckham on On The Menu, made a crazy date bark with cookie dough because I love to live my life on the edge, did a dinner for New Balance and Nordstrom, had an exciting photoshoot that was so special to me, did TWO MORE shoots for my show this week, and have been in the trenches with work / editing /etc. But I couldn’t be feeling more grateful, HAPPY, and excited about what I’m working on for you guys! More here very, very soon. As always, I love and appreciate you for being here and am always thankful for your patience with the ebb and flow of recipes - it’s been a little less recipe output than I would like, but more is on the way.
This whole year had me in a bit of a funk, and there is no better feeling than finally seeing the light and being back in my body. I’m there!! I only got there by giving myself permission to not feel okay, and then focusing back on myself and what I can control. It is such an unlock for happiness and joy. I was also talking to my On The Menu guest yesterday, about the Four Agreements and reminding myself of those really, really helps.
If you aren’t following On The Menu on social, please do if you feel inclined! <3
and watch the latest episode here!
Cold Peanut Sesame Noodles
I’m obsessed with these noodles. The sauce is one of those that you want to eat straight up but is only elevated by noodles, veggies, and crunchy items like sesame seeds, almonds, and peanuts. This feels like a salad because of the amount of veggies in it, but we all know that salads are better with a noodle or grain.
Because of the heat, I wanted to make a bodied chilled noodle salad, that has depth, flavor, and spice, but is nourishing enough to provide you with nutrients. Sometimes, I find it difficult to maintain a huge appetite when it’s SO hot out, and this is really all I’ve been craving recently. I used Brown Rice Pad Thai noodles, but you can definitely sub your favorite here.
The recipe is simple, comes together with minimal ingredients, and is truly easy to make. I know it’s going to be on rotation for you - and I hope you love it!
Ingredients
Peanut-Tahini Sauce
1/4 cup tahini
1/4 cup creamy peanut butter
1 tbsp sesame oil
1 tbsp maple syrup
1 1/2 tbsp coconut aminos
1 tsp ginger paste (or grated)
1 tsp garlic paste (or grated)
1/2 tsp crushed red pepper flakes
Kosher salt to taste
(Water to thin)
Veg + Noodles
1 red pepper, sliced thinly
1/4 cup green onions, sliced plus more for topping
2 carrots, ribboned
1 cup green Cabbage
1/4 cup almonds, slivered
1/4 cup roasted and salted peanuts, chopped
3 tbsp sesame seeds
1/4 cup cilantro + more for garnish
8 oz pad thai noodles
Method
In a medium bowl, whisk together the ingredients for the sauce. Add cold water to thin to a smooth, uniform consistency. Adjust to taste with salt and red pepper flakes.
Prep the veggies.
Cook the noodles according to the instructions on the package. Rinse in cold water and let cool.
Combine the sauce, veggies, almonds, peanuts, sesame, and cilantro, and cooled noodles until fully combined, and the sauce thoroughly coats the noodles + veggies. Note that you can adjust the amount of veggies to your liking.
Top with more cilantro, peanuts, almonds, and sesame seeds.
Serve & enjoy!
Keeps for 3 days in the fridge in an airtight container.
Hope you enjoy!!! Talk soon :)
x Samah