Chilled Glass Noodles with Peanut Sauce
A creamy, cool, and tangy side dish that goes perfectly with any Asian-leaning dishes and grilled meats.
Servings 4
Ingredients
For the Sauce
- 1 Tbsp fresh garlic chopped
- 2 tsp lime zest
- 2 tsp fresh ginger grated
- 2 Tbsp olive oil
- 1 tsp sesame oil
- 1/2 cup peanut butter unsweetened
- 2 1/2 Tbsp lime juice fresh squeezed
- 1 Tbsp fish sauce adjust to taste
- 3 Tbsp honey adjust to taste
- 2 Tbsp fresh cilantro finely chopped
Other
- 4 servings glass noodles
- 1/4 cup green onion chopped
- cilantro to garnish
Instructions
Make the noodles
- Bring a pot of water to a boil with a couple tsp of olive oil in it. Boil the glass noodles for 5-7 minutes until cooked through. Immediately strain and run under cold water until completely chilled. Toss with a couple scoops of ice and let sit in the sink until sauce is ready.
Make the sauce
- In a pan on the stove, heat the olive oil and sesame oil together until hot, but not smoking.
- Add the garlic, lime zest and ginger to a heat-proof bowl and pour the hot oil over them. Add the remaining ingredients and whisk to combine. For a lighter-tasting dish, add 1 Tbsp water.
Prep and serve
- Rinse the noodles well with cold water to melt all the ice, then drain thoroughly. Add to the bowl with the dressing, cut the noodles with clean kitchen shears 3 or 4 times, then toss to coat. Garnish with chopped green onion and more cilantro if desired.
- Serve cold, either immediately or it can store in the fridge for up to 24 hours.