Now I know cold noodles aren’t everyone’s bag. I’m not a fan of cold soups and some people love gazpacho. In the same way, some people really only prefer their noodles hot. I don’t necessarily go out in search of cold noodles; usually it just happens because I’m too lazy to heat up my leftover spaghetti (or I’m too tired to wrangle with the microwave which is on top of our fridge which basically requires me to use a step stool to reach it comfortably). But sometimes, I also actually just crave cold noodles.
This happened last week when we had our first ever dinner guests at the new apartment. Of course this was planned roughly three hours before their arrival, which meant I had to throw something together really quickly, and given how hot it’s been the last week I didn’t really feel like using the oven, so I turned on every single burner on my stove instead. Because, you know, that’s way cooler. o_0
Anywho, this is a gem of a recipe. And being a total nut and always worried about not having enough food for everyone, I made roughly thirteen pounds of this and ate it every single day for a week for lunch. And still had leftovers. So a word to the wise, don’t double this recipe, unless you’re trying to feed an army.
- 1¼ cups unsalted peanuts (some stores will have skinned unsalted peanuts in the Asian/Indian food section)
- 1 cup chicken broth (or vegetable broth)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 3 tablespoons (packed) dark brown sugar
- 1 lb. dried soba (buckwheat) noodles
- 1½ cups shelled edamame
- 1½ cups slivered carrots
- 1 head broccoli cut into pieces
- 2 chicken breasts
- hot chili oil (optional)
- In large stock pot cook the soba noodles in boiling salted water until al dente or softer depending on your preference. Drain and rinse with cold water until noodles are no longer warm. Place in a large serving bowl.
- Meanwhile, toast peanuts until fragrant in a 350ºF oven, about 10-15 minutes. Allow to cool.
- Steam vegetables until tender and then rinse with cold water, toss with noodles.
- Cook chicken in a skillet with either hot chili oil or sesame oil until cooked through.
- Chop into bite size pieces and let cool before tossing with noodles and veggies.
- Once peanuts have cooled, place them in the bowl of a food processor and pulse with the brown sugar until finely ground.
- In a 2 cup measuring cup mix the broth, oil and vinegar.
- With the processor running, slowly pour in the liquids through the feed tube until a nice sauce is formed.
- Pour the sauce over the noodles and veggies and toss until well coated.
- Serve chilled.