Name: Cilantro Peanut Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian, Fusion
Ingredients: 1/4 cup soy sauce; 1/4 seasoned rice vinegar; 4 cloves of garlic; 4 1/4" slices of ginger root; 2 tbsp honey; 2 tbsp peanut butter; 2 tsp sesame oil; 1 tsp crushed red pepper flakes; 2 cups roughly chopped cilantro (washed and dried with the stems); 400 grams of soba noodles; 1 cup shredded red cabbage; 1 cup julienned cucumbers; 1 cup julienned carrots; 1 cup shelled edamame or soybeans; Cilantro leaves; Black sesame seeds

Bowl of cilantro peanut noodles with chopsticks

Are you looking for new summer recipe ideas? Here’s my quick n’ super easy recipe for Cilantro Peanut Noodles! This dish is one of my favorite 20 minute weeknight meals because while it’s fast to make, it’s also so healthy and delicious. I know you’re going to absolutely love it!!

This recipe is a vegan noodle dish, but you can always add your favorite protein (this can be a great shredded chicken dinner idea). Also, you can make this completely GLUTEN FREE by substituting the Soy Sauce in the noodle dressing for Tamari, and using 100% pure buckwheat soba noodles.

The dressing for the noodles is packed with flavor and it is made even better by the fact that you can use this same dressing on salads, as a marinade, or as a yummy dipping sauce for potstickers.

This dish is such a light, yet insanely flavorful way of enjoying peanut noodles. It’s really a crowd pleaser at summer get-togethers, or can be enjoyed as quick and tasty lunch. It’s best to have this dish fresh, but it will keep in the fridge for about 3-4 days.

did you know…

that too much cilantro can give you crazy gas?! Having more than 200g of cilantro can seriously upset your stomach (gas, bloating, cramps, etc.), so eat this dish sparingly…trust me, too much of a good thing can also hurt you! I learned the hard way lol! Just thought I’d share this interesting fact, friends…anyway, Happy Cooking!

Cilantro Peanut Noodles

Yield 6

Author Angie Happie Lieuw

Prep time

10 Min

Cook time

5 Min

Inactive time

5 Min

Total time

20 Min

This light and healthy recipe is full of flavor and can be used with any kind of noodles you prefer. Best to enjoy freshly tossed!

Ingredients

The Dressing

1/4 cup soy sauce
1/4 seasoned rice vinegar
4 cloves of garlic
4 1/4" slices of ginger root
2 tbsp honey
2 tbsp peanut butter
2 tsp sesame oil
1 tsp crushed red pepper flakes
2 cups roughly chopped cilantro (washed and dried with the stems)

The Veggies and Noods

400 grams of soba noodles
1 cup shredded red cabbage
1 cup julienned cucumbers
1 cup julienned carrots
1 cup shelled edamame or soybeans

Garnish

Cilantro leaves
Black sesame seeds

Instructions

Make the Dressing

Add your soy sauce, rice vinegar, honey, peanut butter, red pepper flakes, garlic, ginger, and most importantly, the cilantro with the stems and whiz it all up in your favorite blender until smooth and creamy
Set it aside

Make the Noodle Salad

Boil your noodles per package directions, rinse in cold water, drain and set aside
Boil your shelled edamame or soybeans, drain and set aside
In a large mixing bowl, add your noodles first, then add all of your julienned veggies, soy beans to the bowl
Pour over 2/3 of your dressing and mix, mix, mix by hand (wearing a glove)
Taste and add more of the dressing if desired

Plate, Garnish and Serve!