10 min Spicy Chinese Peanut Noodles 台式涼麵 (Keto, Low carb, Vegan)
Author: 
Serves: 2
 
Ingredients
  • Serves 2
  • 2 packs of tofu shiritaki noodles (8oz net weight each, spaghetti style, house foods brand)
  • 4 tbsp slightly salted peanut butter, 60g (or cashew butter)
  • 2 tbsp rice vinegar / Chinese black vinegar vinegar
  • 1 tbsp + 1 tsp reduced sodium soy sauce (if its normal soy sauce just use 1 tbsp)
  • 1 heaping tbsp lao gan ma (get mainly chili crisp) or your favorite chili crisp
  • Garnish: 1 scallion, finely chopped, cucumber, sesame seeds/peanuts (optional)
Instructions
  1. Prepare the noodles by removing from the packet and draining.
  2. Bring a pot of water to boil. Add in yam noodles to heat up briefly for 2-3 mins. Run under cold water to cool, drain well and squeeze as much as water as you can out using your hands. (Very important to squeeze dry)
  3. In a large bowl, mix together the ingredients for the seasonings. Mix well. Taste and adjust seasoning - should be very balanced of sour, salty and peanut butter with a kick of chili.
  4. Add in drained noodles and mix.
  5. Divide into bowls. Garnish with scallions (and cucumber, more nuts if you like).
Nutrition Information
Calories: 240 Fat: 18.5g Carbohydrates: 14.2g Protein: 9.8g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/01/29/easy-cold-chinese-peanut-noodles-%e5%8f%b0%e5%bc%8f%e6%b6%bc%e9%ba%b5-keto-low-carb-vegan/