8 ounces rice noodles, I used these
1 tablespoon roasted peanut oil*
1/4 cup creamy peanut butter
1/2 teaspoon toasted sesame oil
3 tablespoons rice vinegar
1/4 cup Tamari
2 teaspoons sesame seeds
1 tablespoon honey
2 tablespoons freshly grated ginger
2 garlic cloves, minced
1/2 tablespoon red pepper flakes
1 tablespoon sriracha
2 Persian cucumbers, 1 grated, 1 thinly sliced
1 scallion, chopped, divided
1/4 cup salted roasted peanuts, chopped, divided
1 small carrot, thinly sliced
1 jalapeno, thinly sliced, optional
1 cup thinly sliced snow peas
1/4 cup cilantro leaves
Bring a large kettle of water to a boil. Place the rice noodles in a shallow pan then pour the boiling water over the noodles, completely covering them. Use tongs to move the noodles around a bit in the pan then place a lid over the noodles and allow them to soak for 20-25 minutes, occasionally using the tongs to stir the noodles. When the noodles are soft and the texture is to your liking, drain the water. Toss the noodles with the roasted peanut oil, set aside.
In a large bowl, whisk together the peanut butter, sesame oil, rice vinegar, Tamari, sesame seeds, honey, ginger, garlic, red pepper flakes, and sriracha. Add the grated cucumber, half the scallion, and half the peanuts. Add the prepared rice pasta and toss to coat. Transfer to a serving bowl or platter and top with the cucumber slices, carrot, jalapeno, snow peas, cilantro, an deter remaining scallions and peanuts.
If you don’t have roasted peanut oil, you could toss a tablespoon of a neutral tasting oil like avocado oil with the pasta.
Keywords: no cook, peanut, noodle salad