Marcus Samuelsson's Peanut Noodle Recipe
Photo: Paul Brissman
From Yahoo Food’s Cookbook of the Week: Marcus Off Duty (Houghton Mifflin Harcourt)
Peanut Noodles with Slaw
Serves 4 to 6
This dish is as fun to make as it is to eat. And it’s good for you: Soba noodles are made with buckwheat flour, and your children may notice that the taste is milder than traditional wheat pastas. But just as important, it tastes good. The sauce is a mix of delicious flavors and textures: creamy peanut butter, soy sauce for salt, agave syrup for sweetness. Think of this dish as a kids’ version of the popular Asian dish pad Thai—be prepared for them to request it again and again.
FOR THE PEANUT VINAIGRETTE
2 garlic cloves, minced
1/3 cup creamy peanut butter
1/3 cup rice wine vinegar
3 tablespoons agave syrup
3 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon Sriracha sauce
FOR THE NOODLES
1 pound soba noodles (or ramen noodles or spaghetti), cooked until al dente
1 cup chopped romaine lettuce leaves
1 cucumber, thinly sliced
1 carrot, peeled and shaved with a vegetable peeler
4 Napa cabbage leaves, finely shredded
2 tablespoons ripped fresh cilantro leaves
1/3 cup chopped roasted salted peanuts or cashews
1. Whisk all the vinaigrette ingredients in a large bowl.
2. Add the noodles to the vinaigrette and toss until the noodles are evenly coated. Cover with plastic wrap and refrigerate until the noodles are cold, at least 1 hour.
3. Toss in the lettuce, cucumber, carrot, and cabbage. Garnish with the cilantro and peanuts and serve.
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