Can you believe it was 95 in Mountain View yesterday?? If I didn’t know any better, I would have thought I was back in Fresno.
Since when did I become a weather snob? Someone slap me upside the head.
Anyway we’re heading to the beach to cool off, do some exploring, drink coffee and make fun of each other…the usual.
Until then, here’s a Cold Peanut Sesame Noodle salad recipe I raved about earlier this week.
Cold Peanut Sesame Noodles
Adapted from the June issue of the Food Network Magazine
12 ounces egg noodles
3/4 cup strong brewed earl grey tea
1/3 cup peanut butter
1/4 cup soy sauce
1/4 seasoned rice wine vinegar
3 tablespoons packed light brown sugar
1/4 cup peanut oil
2 tablespoons toasted sesame seeds plus more for garnish
2 teaspoons Siracha (aka cock sauce;)
1 teaspoon sesame oil
Freshly chopped cilantro
Peanuts for garnish
Cook noodles according to package.
In a large bowl whisk tea, peanut butter, soy sauce, vinegar, brown sugar and peanut oil together. Add Siracha, sesame oil.
Drain, run cool water over noodles and toss into the sauce. Garnish with freshly chopped cilantro & peanuts. Chill for at least an hour.
Tell me 3 things you are going to do today!