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

[deb-in-mi]

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

 

[monj]

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

Oh my, we were on the same wavelength! Your tweaks sound delicious.
I was asked to bring salad to a party on Saturday and I've been craving sesame noodles, so I took some liberties with this recipe Dawn Mo posted! Madame Wong's Cold Spicy Noodles
Folowed the recipe and added a tablespoon of Trader Joe's Thai Peanut Satay sauce, (which I don't find too p-nutty at all) a tablespoon of TJ crunchy onion oil, finely julienned carrots, and sesame seeds. Used linguine (10 oz) as it was an extra and didn't want to overwhelm the hosts. Turned out delicious and everyone enjoyed them.

 

[marilynfl]

ha! I made this too, but as written with the peanut butter. It was great initially while the peanut sauce was warmish, but I didn't like the salad when it was chilled. The peanut sauce no longer seemed a part of the noodles it was coating.. Maybe the directions said to bring it to room temperature, but it's stupidly hot here (NOT what I was expecting for NC in July, but I've always been in PA with my mom during July, so this is a first for me). So a chilled salad right out of the refrigerator was what I wanted.

I didn't eat the rest.

 

[marilynfl]

huh...I just watched the video. I missed the part in the written recipe about adding water to thin out the sauce. Also, I tossed the sauce with the noodles FIRST then added the veggies...NOT what she does in the video. She just dresses the top of the dish with the sauce. I kept the last of the peanut sauce (about 1/4 C) to try it again. Maybe I'll do it right this time.