Body camera shows deputy try to rescue woman from house fire
Spreading stickers for a solution: Woman using decals to find a kidney donor
Thieves take 39 seconds to steal $15K worth of Pokémon cards from store
Paraguay fans are eager for their long-awaited World Cup return, in the country they now call home
Airlines resume some Middle East flights but disruption continues
Hong Kong authorities charge seven people, two companies over deadly fire
Taiwan-listed Ennoconn offers to buy Austria's Kontron in $1.7 billion deal
Microsoft limits employee use of Anthropic's Claude Fable 5 over data retention concerns, The Verge reports
FIFA World Cup excitement in the South Bay kicks off at Santa Clara night market
FIFA's Infantino defends World Cup ticket prices, says fans 'should chill' about ref denied US entry
Cold Noodles With Tomatoes and Peanut Sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 4)
| Energy | 520.5 kcal |
| Total lipid (fat) | 22 g |
| Fatty acids, total saturated | 3.5 g |
| Fatty acids, total trans | 0 g |
| Carbohydrate, by difference | 66.5 g |
| Fiber, total dietary | 6.5 g |
| Sugars, total including NLEA | 13 g |
| Protein | 18.5 g |
| Cholesterol | 0 mg |
| Sodium, Na | 691.5 mg |
| Calcium, Ca | 58.5 mg |
| Iron, Fe | 2.5 mg |
| Potassium, K | 741 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A refreshing and satisfying cold noodle dish with fresh tomatoes, creamy peanut butter, and a spicy kick, perfect for a warm day.
Main Ingredients
- 8–9 oz. - dried udon noodles or spaghetti
- as needed - vegetable oil
- 12 oz. - ripe beefsteak or heirloom tomatoes
- ⅓ cup - creamy peanut butter
- ¼ cup - apple cider vinegar
- ¼ cup - chili crisp
- 3 Tbsp. - soy sauce
- 4 tsp. - sugar
- 4 oz. - cherry tomatoes
- ⅓ cup - salted roasted peanuts, preferably cocktail
- ⅓ cup - store-bought fried shallots
- as needed - scallions, thinly sliced
- as needed - cilantro, coarsely chopped
- Step 1 Start by boiling a medium pot of salted water. Throw in 8–9 oz. of dried udon noodles or spaghetti and cook them for 1 minute longer than the package says. Drain them in a colander, rinse under cool water, and drizzle about a teaspoon of vegetable oil to keep them from sticking. Set them aside.
- Step 2 Grab your 12 oz. of ripe beefsteak or heirloom tomatoes. Cut a thin slice off the bottom, and then grate them over a bowl using the largest holes on your box grater. Toss the leftover skin and stem. Now, whisk in ⅓ cup creamy peanut butter, ¼ cup apple cider vinegar, ¼ cup chili crisp, 3 Tbsp. soy sauce, and 4 tsp. sugar until the sauce looks smooth and well-mixed.
- Step 3 Slice 4 oz. of cherry tomatoes in halves or quarters if they’re big. Add these tomatoes and the cooked noodles to the bowl with the sauce, tossing until everything is nicely coated.
- Step 4 Lay out your noodles on a platter and top them off with ⅓ cup salted roasted peanuts, preferably cocktail type, and ⅓ cup store-bought fried shallots. Finish it off with a scatter of thinly sliced scallions and some coarsely chopped cilantro. Enjoy!
Main Ingredients
- 8–9 oz. - dried udon noodles or spaghetti
- as needed - vegetable oil
- 12 oz. - ripe beefsteak or heirloom tomatoes
- ⅓ cup - creamy peanut butter
- ¼ cup - apple cider vinegar
- ¼ cup - chili crisp
- 3 Tbsp. - soy sauce
- 4 tsp. - sugar
- 4 oz. - cherry tomatoes
- ⅓ cup - salted roasted peanuts, preferably cocktail
- ⅓ cup - store-bought fried shallots
- as needed - scallions, thinly sliced
- as needed - cilantro, coarsely chopped
