Cold Peanut Noodle Salad With Cucumbers

Tossed with a delicious peanut-ginger dressing, these noodles are irresistible freshly made but pack well for the week ahead, too. Crisp, cool, herby, and bright, this is the summer meal to beat the heat!

This week, the stars aligned for peanut noodle salad, a refreshing meal that would make great use of a heap of cucumbers and scallions from my farm share, and one that, moreover, would not require turning on the oven.

I use the same peanut-ginger dressing here as I use in this chopped salad , and I use frozen udon noodles, whose thick texture I love, though you could use any noodle you have on hand.

Two Tips for Success

1. Use thinly sliced vegetables, ideally with a mandoline or spiralizer. I have this old turning slices , which I love for its simplicity, but it’s very expensive. I also have this one , which is more reasonably priced, and which works beautifully.
2. The peanut-ginger dressing , which is so tasty, and which I’ve made with all varieties of peanut butter from Jif to Maranatha, but know that you can use almond butter or other nut butters if peanuts are a problem. I’ve doubled the original recipe and added a splash more lime juice as well as a few teaspoons of chili-garlic sauce (Sambal Oelek), the addition of which is optional. You can make a half recipe, of course, but if you’re going through the effort, I highly recommend the larger quantity — it will keep for at least two weeks in the fridge and can be used for many a salad, noodle or otherwise.

Cold Peanut Noodle Salad, Step by Step

The magic of this salad starts here, with the dressing: Whisk together peanut butter, fresh lime juice, soy sauce, sesame oil, maple syrup, water, chili-garlic sauce (optional), and a pinch of sea salt.

Grate in some fresh garlic and ginger. Taste and adjust to taste as needed.

Store dressing in the fridge for as long as two weeks. It’s so nice having this dressing on hand.

Gather your salad ingredients: cucumbers, scallions, peanuts, noodles of choice, and cilantro, if you wish.

Spiralize or thinly slice your cucumbers.

Boil your noodles:

I love these frozen udon noodles. I get them at the Asian Supermarket in Albany.

Drain the noodles and rinse under cold water to stop the cooking and cool them down.

Gather your salad components: chopped peanuts, sliced scallions, picked cilantro leaves, spiralized cucumbers, cooked noodles, and peanut-ginger dressing.

Toss the noodles with some of the dressing first.

Then add the remaining ingredients and toss to combine. Add more dressing to taste.

Serve immediately or …

… pack into quart containers for later.

Description

Dressing recipe adapted from this Chopped Thai Satay Salad recipe.

Notes:

• Peanut Butter: I’ve used more natural brands such as Maranatha and Trader Joe’s to Jif and Skippy, and the dressing tastes great regardless. If using a natural brand, be sure to stir it prior to measuring to ensure the oil is emulsified.
• Cucumbers: You can use any variety you like. I’ve been using my farm share cucumbers, and after I spiralize them, they’ve been weighing about 8 ounces, which is a nice amount for this amount of noodles.
• Peanuts: I’ve been using Trader Joe’s roasted peanuts, 50% less salty. It’s nice not having to toast peanuts, so look for roasted peanuts if you are shopping.
• Spiralizer options: I have this old one , which I love for its simplicity, but it’s very expensive. I also have this one , which is more reasonably priced, and which works beautifully. One of you — thanks, Kathleen! — introduced me to this one , which arrived yesterday, and which I have yet to give a go… stay tuned!

For the dressing:

• 1/2 cup peanut butter or other nut butter

• 1/3 cup fresh lime juice

• 1/4 cup soy sauce or tamari

• 2 tablespoon sesame oil

• 2 tablespoon maple syrup

• 1/4 cup water plus more as needed

• 2 garlic cloves, finely minced or grated

• 2 teaspoons grated or finely minced fresh ginger

• 2 to 3 teaspoons chili garlic sauce, such as Sambal Oelek, optional

• Flaky sea salt such as Maldon

• 1 lb. frozen udon noodles or 8 oz . dried noodle of choice

• 1 to 2 large cucumbers, about 12 to 14 oz pre-sliced, see notes

• 2 to 4 scallions, thinly sliced to yield a scant cup

• 1/2 cup cilantro leaves, optional

• 1/2 cup roasted peanuts, roughly chopped

• 1/4 cup peanut-ginger dressing plus more to taste

1. Make the dressing. In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, water, ginger, garlic, and chili-garlic sauce, if using. Season with a pinch of sea salt. Taste. Adjust with more lime or salt to taste. As the dressing sits, it may thicken. If it does, thin with a tablespoon of water until it reaches the right consistency.
2. Boil the noodles: Bring a large pot of water to a boil. Boil the udon or noodles of choice according to package instructions. My frozen udon noodles have been taking roughly 5 minutes to cook through. Drain and rinse under cold water.
3. Prep the cucumbers: I’ve been loving using my spiralizer for this one. You could use a mandoline, too, or you could simply slice your cucumbers as thinly as possible. To spiralize, cut off the very ends of each cucumber, then fit the cucumber into the spiralizer and turn until the cucumber has been transformed into thin whisps. I’ve been using about 8 ounces of spiralized cucumbers for this recipe.
4. Make the salad: Place the noodles into a large bowl. Pat dry with a towel if still wet. Toss with 1/4 cup of the dressing. Noodles should be nicely sauced. Add the cucumbers, scallions, cilantro, if using, and peanuts. Toss again. Taste. Add more dressing to taste if the salad seems underdressed — I usually add a splash more — or a pinch of sea salt if it tastes underseasoned. Serve immediately or transfer to quart containers and stash in the fridge. Store extra dressing in the fridge for up to 2 weeks.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian, American

Description

Dressing recipe adapted from this Chopped Thai Satay Salad recipe.

Notes:

• Peanut Butter: I’ve used more natural brands such as Maranatha and Trader Joe’s to Jif and Skippy, and the dressing tastes great regardless. If using a natural brand, be sure to stir it prior to measuring to ensure the oil is emulsified.
• Cucumbers: You can use any variety you like. I’ve been using my farm share cucumbers, and after I spiralize them, they’ve been weighing about 8 ounces, which is a nice amount for this amount of noodles.
• Peanuts: I’ve been using Trader Joe’s roasted peanuts, 50% less salty. It’s nice not having to toast peanuts, so look for roasted peanuts if you are shopping.
• Spiralizer options: I have this old one , which I love for its simplicity, but it’s very expensive. I also have this one , which is more reasonably priced, and which works beautifully. One of you — thanks, Kathleen! — introduced me to this one , which arrived yesterday, and which I have yet to give a go… stay tuned!

For the dressing:

• 1/2 cup peanut butter or other nut butter

• 1/3 cup fresh lime juice

• 1/4 cup soy sauce or tamari

• 2 tablespoon sesame oil

• 2 tablespoon maple syrup

• 1/4 cup water plus more as needed

• 2 garlic cloves, finely minced or grated

• 2 teaspoons grated or finely minced fresh ginger

• 2 to 3 teaspoons chili garlic sauce, such as Sambal Oelek, optional

• Flaky sea salt such as Maldon

• 1 lb. frozen udon noodles or 8 oz . dried noodle of choice

• 1 to 2 large cucumbers, about 12 to 14 oz pre-sliced, see notes

• 2 to 4 scallions, thinly sliced to yield a scant cup

• 1/2 cup cilantro leaves, optional

• 1/2 cup roasted peanuts, roughly chopped

• 1/4 cup peanut-ginger dressing plus more to taste

1. Make the dressing. In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, sesame oil, maple syrup, water, ginger, garlic, and chili-garlic sauce, if using. Season with a pinch of sea salt. Taste. Adjust with more lime or salt to taste. As the dressing sits, it may thicken. If it does, thin with a tablespoon of water until it reaches the right consistency.
2. Boil the noodles: Bring a large pot of water to a boil. Boil the udon or noodles of choice according to package instructions. My frozen udon noodles have been taking roughly 5 minutes to cook through. Drain and rinse under cold water.
3. Prep the cucumbers: I’ve been loving using my spiralizer for this one. You could use a mandoline, too, or you could simply slice your cucumbers as thinly as possible. To spiralize, cut off the very ends of each cucumber, then fit the cucumber into the spiralizer and turn until the cucumber has been transformed into thin whisps. I’ve been using about 8 ounces of spiralized cucumbers for this recipe.
4. Make the salad: Place the noodles into a large bowl. Pat dry with a towel if still wet. Toss with 1/4 cup of the dressing. Noodles should be nicely sauced. Add the cucumbers, scallions, cilantro, if using, and peanuts. Toss again. Taste. Add more dressing to taste if the salad seems underdressed — I usually add a splash more — or a pinch of sea salt if it tastes underseasoned. Serve immediately or transfer to quart containers and stash in the fridge. Store extra dressing in the fridge for up to 2 weeks.

• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian, American

Find it online : https://alexandracooks.com/2022/07/09/cold-peanut-noodle-salad-with-cucumbers/

Today I’m sharing yet another zucchini recipe , one I’ve had flagged to make for over five years.

It comes from Todd + Diane , who drew inspiration from the cauliflower pizza-crust craze and created a vegetable-based soft taco shell using the abounding summer squash. Since posting their zucchini tortilla recipe in 2015, it has become one of the most popular on their website.

Last weekend, I finally gave the recipe a go, simplifying it a bit, too: I omitted the spices (garlic powder, cumin, and pepper), and I left out the bread crumbs, too.

Why no bread crumbs? For two reasons: First, the recipe called for only a quarter cup, which given the amount of zucchini and parmesan felt perhaps unnecessary. Second, I knew if I ultimately decided to share a zucchini tortilla recipe that included bread crumbs, I would receive questions about gluten-free substitutions. And so I thought: Why not just leave them out from the start?

Friends, guess what? It worked! Without bread crumbs, the tortillas baked beautifully, releasing easily from the sheet pan without breaking. It turns out the grated parmesan along with the egg create enough of a “glue” to render bread crumbs unnecessary.

These tortillas are crepe-like in texture but vegetal in flavor, with irresistibly nutty notes lent by the parmesan. I can eat them just as they are — I toasted a frozen one for breakfast this morning, and it was so, so tasty without any additions — but they also are delicious when used as taco shells stuffed with whatever your heart desires.

I have been filling them mostly with a little cheese and chive-scrambled eggs, but I also have smeared them with whipped honey goat cheese and layered in roasted red peppers, sliced avocado, and greens.

Note: Do use caution when filling — these tortillas are not as strong as flour tortillas and would not hold up well if you wanted to, say, make wraps to pack for the beach. A good rule of thumb, I’ve found, is to fill lightly and eat immediately. I have no doubt these are rules you will have no trouble following. Hope you love them as much as I.

How to Make Zucchini Tortillas, Step by Step

First, gather your ingredients: parmesan, zucchini or other summer squash, and one egg. You’ll need salt, too.

Using a box grater, coarsely grate 1 to 1.25 lbs. of zucchini.

Transfer to a colander and sprinkle with 1 teaspoon of kosher salt.

Toss the strands in the salt, then let stand to drain for at least 15 minutes.

Squeeze the zucchini to press out as much of the liquid as possible.

You’ll have about 1/2 to 3/4 cup zucchini juice… I feel this should be saved for something? It’s a bit salty, but still.

Place the zucchini, 1 beaten egg, and 2 ounces of grated parmesan cheese in a large bowl.

Stir until mixed.

Use a 1/4-cup measure to portion out the zucchini tortilla batter into roughly five mounds on a parchment-lined sheet pan. I’m using an extra-large sheet pan here. You’ll likely need to use two pans if you are using a standard sheet pan.

Spread each mound into a thin circle, roughly 6 inches in diameter.

Bake at 450ºF for 12 to 15 minutes.

Let cool for a minute or so, then transfer to a plate to cool.

I’ve been making breakfast tacos with these tortillas, but you could fill them with all sorts of things, keeping in mind they are a little more fragile than flour tortillas.

These tortillas freeze well, too.

Description

Adapted from this zucchini tortilla recipe on Todd + Diane White on Rice Couple .

Notes: I think the key to success here is twofold:

1. Drain out as much of the zucchini liquid as possible.
2. Keep an eye on them while baking. If you bake them too long, the parmesan will cook too much and cause the tortillas to become brittle.

• 1 to 1.25 lbs. zucchini or other summer squash
• 1 teaspoon kosher salt
• 1 egg, beaten
• 2 ounces grated parmesan cheese, a packed 1/2 cup

1. Coarsely grate the zucchini using a box grater or shredder attachment in a food processor. Transfer the strands to a fine-meshed sieve and set the sieve over a bowl. Sprinkle the salt over the top and toss to distribute it. Let stand for at least 15 minutes to drain.
2. Heat the oven to 450ºF. Line an x-large sheet pan or two standard-sized sheet pans with parchment paper.
3. Squeeze the zucchini and press it against the sieve to remove as much moisture as possible. You’ll have between 1/2 to 3/4 cup liquid by the time you finish squeezing.
4. Transfer the drained zucchini strands to a large bow. Add the egg and parmesan, and stir with a spatula to combine.
5. Use a 1/4-cup measure to portion the zucchini tortilla batter into roughly five mounds, transferring each mound to your prepared sheet pan as you portion, being sure to space the mounds evenly. Spread each mound out into a thin circle, 6 to 7 inches in diameter.
6. Transfer the pan to the oven and bake for 12 to 15 minutes, or until the edges begin to crisp, and the surface of each tortilla is speckled with golden spots of browning parmesan cheese.
7. Let the tortillas cool for one minute on the sheet pan, then carefully remove each tortilla and transfer to a plate to cool completely.
8. To freeze, place the tortillas in an airtight bag and transfer to the freezer for up to 3 months.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Oven
• Cuisine: American