NYT's Cold Noodle Salad that I took major liberties with:)

deb-in-mi

Well-known member
Hubby does not like peanut sauces with noodles (or anything). But he's fine if I swap it with tahini. Last night I decided to swap hummus for a recipe calling for peanut butter. (which is crazy coincidental because the NYT or Washington Post sent out an email about Pasta with Hummus this morning).

So I redid the recipe. It called for red pepper but I left it out because I didn't have any. But this recipe screams to add whatever you want to it:)

NYT’s Cold Noodle Salad adapted with Hummus
Serves 4



  • 10 oz. Soba Noodles
  • 1 Medium Cuke
  • 2 Scallions
  • Fresno Chilies (my addition)
  • cilantro
Sauce:

  • ½ cup hummus
  • 1/8 cup soy sauce (I lowered it from 1/4 cup)
  • 2 T. maple syrup
  • 2 T. lime juice
  • 1 T. sesame oil or more
  • 2 tsp. chili oil or hot sauce
  • Garlic minced


Boil water. Add soba noodles, stir to prevent sticking and cook according to package instructions until just tender. Drain and rinse under cold water until completely cold


Meanwhile, make the sauce. In a med. Bowl combine all sauce ingredients. And ¼ to ½ cup water as needed, 1 T at a time until desired consistency is achieved.



Rinse noodles under cold water once again. Add sauce to noodles and add cuke/scallions/cilantro if using
 
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