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.
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Cold Noodle Bowl with Sriracha Peanut Crumble
Servings:
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Ingredients
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
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
For the hoisin lime dressing:
- ¼ cup lime juice
- ¼ cup hoisin sauce
- 1 ½ tablespoons Sriracha, (optional)
- 2 clove garlic,, finely minced
- 1 teaspoon sesame oil
Instructions
- 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.
Notes
Nutrition
Bon appetegan!
Sam.
Stephanie says
This recipe is a staple in my household! It's perfect for a quick dinner, especially on a hot day. I like that I can mix and match the veggies to work with whatever is in my fridge.
Lea Catlin says
My new favorite!
Véronique says
Very good! I will make it often this summer ⛱️
Becky says
This is AMAZING. I like spicy but was a little worried about using too much. Figured I could add more afterward if I needed to. So I used half the amount of sriracha called for in the dressing and omitted it from the peanut crumble altogether. It was perfectly spicy for me like that. I had leftovers that seemed to just keep getting better. Definitely in my "keepers" file.
Sam Turnbull says
Wonderful! So happy you enjoyed it!!
Paula says
Love this! I made this yesterday, & it was so good I had it for lunch & dinner!! The only change I made was omitting the snap peas, as I didn’t have any. Thanks, Sam!
Colleen says
So delicious! Great for when I can't stand the thought of turning on the oven or standingover a hot stove! Sriracha crumbles are fun and the Housing dressing takes it over the top! And so easy to make oil-free- thanks Sam!
Sam Turnbull says
You're most welcome, Colleen! 🙂
Ed says
Great recipe! It was close to 95 today in SD and needed something cool without it being a "salad". I subbed broccoli for cucumbers (cooked it with the lo Mein and strained together). Could not find snap peas, so chopped pickled lotus root. Used Crystal hot sauce instead of Sriracha. Used 1/4 cup olive oil to smooth the noodles. Also subbed garlic powder for the fresh. Used dried cilantro for fresh. Everything else was exactly the same. I know it is is a lot of substitutions, but the concept is fantastic. This goes in my recipe db!
Sam Turnbull says
So happy you enjoyed, Ed 🙂
Beryl says
Loved this recipe! I did sub some of the veggies due to shortage in my fridge. And I was too lazy to go shopping. I used daikon radish, lettuce, carrots and green onions. Love the mix of soft pasta and crunchy veggies. The peanut and sauce is the key. You could put that stuff on anything and it would be déliche!
Sam Turnbull says
Now you know my secret...It's all in the peanuts! Hahaha 🙂
Rikki says
Three days ago, it got up to 112 degrees where we live in southern California, and we've been consuming a lot of leftover tofu scramble burritos and smoothies and eating out to avoid heating up the house. I stumbled across your recipe today and, after showing my husband, decided to try it tonight. We went out and got the ingredients and cooked it together and MAN! what a hit!! It's definitely on our make-again list. It's so delicious, sweetly spicy, packed with veggies (though we subbed snap peas for baby corn, as we couldn't find snap peas), and felt MUCH better than eating something hot. Thank you so much for such an incredible and *cool* recipe! I love that I can follow your recipes to a T and not feel like they're missing something.
Keep up the fabulous work!
Sam Turnbull says
Aww that's great! You're most welcome, Rikki! So happy you enjoyed!
Mandy says
Very tasty as usual but working non-stop ar a good clip, chopping veggies while my pasta cooked and then making the sauce and crumbles took closer to 50 minutes in reality, not 17. Not sure what your secret is to washing, chopping, slicing all those vegetables but I'm going to suggest that if you have a bag of pre-washed, chopped veggies just use that. And the peanut crumble is nice for sure but you get similar taste if you just use crunchy peanut butter instead of pulsing the peanuts in a food processor etc...If I sound a bit cranky it's because I've cooked 3 meals from s ratch for decades for my family and frankly kly, time and energy COUNT. I do love this recipe though Sam and will make it using my cheat methods next time!
Lek says
Just made this today with thin spaghetti. It was so good. Thanks for easy yummy recipes.
Sam Turnbull says
You're most welcome, Lek! So happy you enjoyed it 🙂
Karen says
Delicious! Omnivore hubby said “you should make this often.” Yes, it’ll be on heavy rotation this summer, along with your Creamy Chipotle Lime Bean Salad. Nom nom! 🙂
Sam Turnbull says
Yay!!! Love when the omnivores approve 🙂 Haha.
Meg says
Holy cow! I made this last week and ate it ALL week. Then I made it again, so I could bring it as work lunches. Now I have everyone at work looking up the recipe! I have raved about this recipe to anyone who will listen. SO. DELICIOUS.
Sam Turnbull says
Hahaha! I did exactly the same thing. So very happy you enjoyed it so much, Meg 🙂
Bev says
Absolutely delicious! We've taken this twice on camping trips. Prep the peanut crumble and the sauce in advance, slip into the cooler. The rest is a breeze! Fantastic with rice ramen noodles, too!
Thank you!
Bev says
Forgot to give this the 5 stars it deserves!! *****
Sam Turnbull says
Perfect! So happy you enjoy it so much, Bev 🙂
Amy Simmons says
Thanks Sam! I love this dish. I had almost everything but the hoison sauce. But I had the ingredients to make a facsimile and it turned out great! It is going to be in the high 90's in Seattle, so having this to eat in the evening is perfect. Cook the noodles in the am and added the sauce, all I had to do was cut veggies and put together at meal time
Keep them coming!!!
Sam Turnbull says
Yay! So happy you loved it so much, Amy! I feel ya, it's sweltering here this week in Toronto, and I don't have air conditioning so the last thing I want is to cook up a lot of hot food right now! Haha.
Shawna Garrett says
Thank you for this amazing recipe!! I am in love and couldn't be happier knowing lunch is awaiting in my fridge!
Sam Turnbull says
Haha! You're most welcome, Shawana! So happy you love it 🙂
Lovethescents says
Fantastic recipe, as usual. It was a hit with our family and neighbours. Thank you!
Sam Turnbull says
Woohoo! So happy to hear that 🙂
Kristy says
Sam! Sam!! Sam!!! This recipe is absolutely DELICIOUS! Dang it's good! I would highly recommend it. I didn't have sugar peas so I added sweet petite peas, shaved off corn on the and a little bit of purple cabbage for color. Lip smackin' good! Thank you for your recipe. Loved it.
Sam Turnbull says
Woohoo!! Thrilled you enjoyed it so much, Kristy, and that you were able to make it your own 🙂
Kendra says
This is delicious! Like you said, it was the perfect dinner for a hot, summer day. The sauce and the peanut crumble bring so much flavor and combine just right with the crunchy, fresh veggies. It's so good that I made sure to make enough so that I can eat it for the next week!
Sam Turnbull says
Yay!!! So happy to hear that you loved it so very much, Kendra. 🙂
Donna says
Made the perfect lunch on a hot summer day. I added some avacado and a little fresh basil. Delicious
Sam Turnbull says
So happy you loved it, Donna!