Cold Thai Peanut Noodles

Serves 6

12 ounces flat egg noodles

¾ cup strong brewed green tea

1/3 cup natural peanut butter

¼ cup soy sauce

¼ cup rice vinegar (not seasoned)

3 tablespoons packed light brown sugar

¼ cup roasted peanut oil

2 tablespoons toasted sesame seeds, plus more for topping

1 teaspoons chili-garlic sauce

1 teaspoon toasted sesame oil

1, 1-inch piece ginger, peeled

1 small clove garlic

2 carrots, finely grated

1 red bell pepper

1 cup edamame beans, shelled


  1. Cook noodles according to package. Let cool.
  2. Brew the green tea, and set aside.
  3. Combine the green tea, peanut butter, soy sauce, vinegar, brown sugar, peanut oil, sesame seeds, chili-garlic sauce, sesame oil ginger and garlic into a blender. Blend until smooth.
  4. Combine cooled noodles, peanut sauce, and raw chopped vegetables in a large bowl. Place in refrigerator for 30 minutes. Serve chilled.

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