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Looking for a no hassle dinner or lunch that packs in the veggies and protein?  Give this cold noodle dish a try; it’s delicious.

I am always looking for an easy comfort food that travels well for work or kids lunches.  Noodles = comfort food in my book, but I don’t always have access to a microwave to be able to heat up spaghetti with meatballs, nor do I want to!  Even though it is October, Texas is still very warm, and it is nice to have a go to cold dish that isn’t a salad.  My CSA box from Johnson’s Backyard Garden was brimming with fresh bright veggies that were perfect for this colorful dish, but you can add whatever your favorite veggies are, this dish is very flexible! Make it to fit what you like 🙂

I love Asian food because it always keeps my mouth guessing and interested in the meal.  The flavors range from sweet to spicy to salty, and this cold noodle dish does not disappoint.  Enjoy!

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Cold Peanut Asian Noodles

Cook Time: 15 mins Serves: 4-6

1lb spaghetti, or buckwheat noodles

2 cups carrots, shredded

1 cup green onions, chopped

1 bell pepper (not green, but can use red, orange, yellow, etc), thinly sliced

1 seedless cucumber, halved and chopped

½ cup radish, shredded

1 cup shelled edamame

½ cup cilantro, chopped

1/3 cup smooth peanut butter

1/3 cup low sodium soy sauce

3 tbls rice vinegar

2 tbls sesame oil

2 tbls brown sugar

½ tsp black pepper

½ tsp ground ginger

1 tbls sriracha

1 tbls sesame seeds


Cook noodles to package directions. Al dente. Drain and rinse under cold water.

In a medium bowl, combine peanut butter, soy sauce, vinegar, sesame oil, sugar, pepper, ginger, and sriracha. Set aside for flavors to combine for 10 minutes.

In a large bowl, combine carrots, onions, bell pepper, cucumber, radish, and edamame.

Add noodles and sauce to the vegetables. Combine.

Refrigerate for 30 minutes and serve.

Garnish with additional sesame seeds.