Creamy and crunchy, these chilled peanut noodles are one of our go-to weeknight meals! The addictive sauce is easy to make in advance. We like to double or triple the recipe, then store it in the fridge for last-minute meals. For our protein, we top the noodles with leftover sliced steak, but you can also use shredded rotisserie chicken or even baked tofu. This is one of our favorite recipes for when you need dinner in a hurry!
Peanut Noodles with Shaved Cucumber and Beef
Ingredients
- ½ cup unsweetened creamy peanut or almond butter
- 2 Tablespoons low-sodium soy sauce or tamari plus more to taste
- Zest of 1 small lime, plus 2 Tablespoons fresh lime juice plus more to taste
- 1 Tablespoon brown sugar
- 1 Tablespoon chile garlic sauce such as Sambal Oelek, plus more to taste
- 1 teaspoon finely grated peeled fresh ginger
- ¼ cup warm water plus more as needed
- 12 ounces whole-wheat spaghetti
- Kosher salt
- 12 ounces thinly sliced leftover steak
- 3 Persian cucumbers
- Thinly sliced scallions, small cilantro sprigs, and chopped salted peanuts or almonds for garnish
- Lime wedges for serving
Instructions
- In a small bowl, whisk the peanut butter with the soy sauce, lime zest, lime juice, brown sugar, chile garlic sauce, ginger, garlic, and warm water until smooth. Add more water, if needed, until the sauce is a pourable consistency. Adjust to taste with more soy sauce, lime juice, and chile garlic sauce.
- Warm the JSF Beef Fajitas according to package instructions.
- In a large pot of salted boiling water, cook the pasta according to package instructions. Drain well. Toss the spaghetti with the peanut sauce and season with salt.
- Meanwhile, using a vegetable peeler or a mandolin, slice the cucumbers lengthwise into long thin ribbons.
- Divide the noodles between four shallow bowls. Top with the steak and shaved cucumbers. Season the cucumbers with a little salt. Garnish the bowls with scallions, cilantro, and chopped peanuts. Serve right away, passing lime wedges at the table.
Tried this recipe?Let us know how it was!