Today for lunch I decided to try Hetty Mckinnon’s Cold Noodle Salad With Spicy Peanut Sauce from The New York Times. I substituted tahini for peanut butter, Redboat Fish Sauce for soy sauce and sweet potato noodles for Japanese buckwheat noodles.

Sweet potato noodles do not store well because they stick together due to their starch. Therefor, I made the sauce, vegetable salad and cooked only the noodles I planned to eat immediately. I assembled the bowl I ate for lunch and refrigerated the extra sauce and salad for later.

Cold Noodle Salad With Spicy Tahini Sauce

Ingredients

For the salad:

70-100grams sweet potato noodles, per bowl

1 cucumber, julienned

5 radishes, julienned

1 red pepper, stem and seeds removed, sliced and chopped

1 lg carrot, julienned

2 stalks celery, stalk cut in three lengthwise and chopped

handful of edible podded peas, ends trimmed and sliced

1/2 red onion, peeled, sliced and finely chopped

handful of roughly chopped activated cashews, per bowl for serving

1 scallion, trimmed and finely chopped, for serving

Handful of cilantro leaves, chopped, for serving

1 lime, cut into wedges, for serving

For the sauce:

½ cup tahini

4 tbs Redboat fish sauce

2 tablespoons maple syrup

juice of one lime

1 tablespoon toasted sesame oil

2 teaspoons sriracha (for recipe, see blog dated 13 February 2022)

2-3 garlic clove, peeled and crushed

Method

Bring a pot of water to the boil. Add the sweet potato noodles, stir to prevent sticking, and cook for six minutes. Rinse under cold water until the noodles are completely cold. Set aside.

Meanwhile, make the sauce. In a medium bowl. combine the tahini, fish sauce, maple syrup, lime juice, sesame oil, sriracha, and garlic. Mis thoroughly and set aside.

Julienne the cucumber, carrot and radishes. Chop the peppers, red onions and celery. Slice the edible podded peas. Place them all in a large bowl.

When you are ready to serve, place a serving of sweet potato noodles in each bowl and mix with spicy tahini sauce. Add a serving of vegetables to each bowl and top with scallions, cilantro, activated cashews and a wedge of lime.

Eat immediately!