Cold noodle dishes make for amazing summer fare. They’re refreshing but also pack lots of big vibrant flavours which is critical when you’re serving something cold. Colder food needs more seasoning to stand out and this recipe delivers!
The star of the dish here is the dressing. Combining peanut butter and sesame oil provides a nutty richness that comes alive with the addition of ginger, soy and lime juice. I added a touch of honey for some sweetness but feel free to replace it with a more typical and plant-based alternative in palm sugar.
By adding roasted red peppers to the dish we’ve added some smoky sweetness and some fresh cucumber for a refreshing crunch. You can substitute the veggie garnishes with whatever you’ve got available though. I opted for silken tofu as my protein choice because of its delicate texture and subtle flavour, really allowing the flavours of the vinaigrette to shine.