Spicy Cold Sesame Noodle Salad

Happy Sunday you guys! I know most people hate them, but can I tell you something? I kind of love Sundays. I know I shouldn’t because the next day is Monday and Sunday Scaries and bullshit bullshit, but you feel how you feel, you know? And I really like taking Sundays to catch up from the week (for the week?) and get my life together.

I usually try to practice yoga, do some laundry, go grocery shopping…If I’m lucky I’ll get to see one of my girlfriends for coffee or meet my sis for a mani/pedi. You know, really important stuff that I need to do. (That was a joke except for the groceries that shit is necessary.) I know that probably makes me sound like the most dull person ever and maybe on Sundays I am the most dull person ever, but Sundays are kind of my day to recharge and just take some time for myself.

What I also love about Sundays is having an excuse to make a really big, extravagant meal, because I actually have the time to enjoy doing it. Like, I’ll slow cook some meat, or braise something, or make stew that needs to cook for a few hours. You know, the kind of meal that slowly fills your apartment with the scent of whatever is on the stove or in the oven and you get so excited to try it and hope it came out well but even if it didn’t you’re so hungry by the time it’s finished that you’d literally eat anything…

Granted, this is not a big extravagant Sunday meal. I’ll blog one of those soon, but this is quick and easy, and a little different, because I needed a change. I just could not eat one more kale salad, you know? So like, I don’t know, maybe make this on a Tuesday when you’re sick of kale or whatever else you’re supposed to be eating and have no time to make anything complicated. Just make yourself this instead.

noodle salad

3 tbs creamy peanut butter
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tbs sesame oil
2 tbs Sriracha
1/4 cup water (+/-)
1 tbs ginger, grated
3 cloves garlic, minced

1 package of soba noodles (~8 oz)
1 tbs sesame oil
1/2 cup carrots, cut into thin matchsticks
1 cucumber, thinly sliced
1 tbs sesame seeds
1/4 cup cilantro or basil, cut into thin ribbons

  1. To make the sauce, combine all ingredients together.
  2. Cook the noodles according the directions on the package, then drain and rinse them in cold water, tossing with sesame oil so they don’t stick together.
  3. Mix in the cucumbers, sesame seeds and cilantro/basil.
  4. Toss with the sauce, and serve cold.

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