Cold Noodle Bowl with Sriracha Peanut Crumble

It’s getting to be that point of the summer where the heat means the idea of turning on the oven is just about the most unpleasant thing possible. I’ve been craving nothing but cold dinners recently, but cold doesn’t have to mean boring. Introducing my new favourite invention: Cold Noodle Bowl with Sriracha Peanut Crumble. Uh, yes please, I’ll take 12.

The only cooking needed for this dish is to boil some water to cook the noodles which takes about 3 minutes. Then just chop up the veggies, stir up a little sauce, and blend up a Sriracha peanut crumble. Wait, did you hear me? I said SRIRACHA PEANUT CRUMBLE! Yes, it really is as addictively scrumptious as it sounds, crunchy, salty, spicy peanuts on top of fresh crunchy veggies, with sweet and sour hoisin and lime noodles. ALL THE YUM!!!

Not only is the scrumptiousness of this cold noodle bowl perfect for a hot summer night dinner, but this recipe works wonderfully stored as leftovers. I was only feeding myself when I made this, so I divided the recipe among four containers, and then I had lunch ready to go for the next four days in a row. And I didn’t get bored of it either. When the four days ended I actually made it all over again because I missed my noodly lunch!

To make a Cold Noodle Bowl with Sriracha Peanut Crumble: cook the noodles according to package directions. This time I used a wider noodle, but the first time I used a vermicelli rice noodle which I also loved. Once cooked, drain and rinse the noodles well with cold water. Prep all of the veggies.

I love the varying tastes and textures of the vegetables I choose, but if you have something else you want to toss in, I’m sure it would be great. Anything fresh and crunchy would work well such as radishes, celery, or broccoli.

To make the Sriracha peanut crumble, add all of the peanut crumble ingredients to a food processor and pulse until the peanuts are broken down to a crumble.

If you don’t have a food processor, you could finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.

To make the hoisin lime dressing, simply add all of the ingredients to a small bowl and stir to combine.

In a large bowl add the cold rice noodles. If they are a bit stuck together, give them a final rinse right before adding them to the bowl so they are slippery and easy to toss. Along with the noodles add in all of the vegetables, half of the peanut crumble, and half of the sauce. Toss well to combine.

Taste, and if needed add more sauce. I like to use just half the sauce on the noodles and then serve the remaining sauce on the side so it can be added as desired according to personal preference. Divide the noodles among four bowls and add the rest of the peanut crumble to top each bowl.

Cold Noodle Bowl with Sriracha Peanut Crumble

For the cold noodle bowl:

200g rice noodles (vermicelli or a wider noodle, both work well)
1 cup cucumber, (sliced into rounds)
2 medium carrots, (peeled and grated)
1 cup snap peas
1 red bell pepper, (thinly sliced)
1 small handful cilantro, (chopped)
2 green onions (chopped)

For the Sriracha peanut crumble:

1 cup roasted salted peanuts ((you could alternatively substitute roasted salted cashews))
1 tablespoon Sriracha, (substitute water for a non-spicy version)
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon sesame oil
1/4 teaspoon garlic powder

For the hoisin lime dressing:

1/4 cup lime juice
1/4 cup hoisin sauce
1 1/2 tablespoons Sriracha ((optional))
2 clove garlic, (finely minced)
1 teaspoon sesame oil

For the noodles: cook the noodles according to package directions. This time I used a wider noodle, but the first time I used a vermicelli rice noodle which I also loved. Once cooked, drain and rinse the noodles well with cold water. Prep all of the veggies.

For the Sriracha Peanut Crumble: Add all of the peanut crumble ingredients to a food processor and pulse until the peanuts are broken down to a crumble. If you don’t have a food processor, you could finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.

For the hoisin lime dressing: add all of the ingredients to a small bowl and stir to combine.

To assemble the cold bowls: in a large bowl add the cold rice noodles. If they are a bit stuck together, give them a final rinse right before adding them to the bowl so they are slippery and easy to toss. Along with the noodles add in all of the vegetables, half of the peanut crumble, and half of the sauce. Toss well to combine.

Taste, and if needed add more sauce. I like to use just half the sauce on the noodles and then serve the remaining sauce on the side so it can be added as desired according to personal preference. Divide the noodles among four bowls and add the rest of the peanut crumble to top each bowl.

If you don’t have a food processor, you could finely chop the peanuts with a knife and then add them to a bowl along with the seasonings to mix.

Bon appetegan!

Sam.

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