Cold Vegan Soba Noodles & Spiralized Cucumber Noodles with Avocado & a Light Peanut Sauce

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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vromans back

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Ugh – I am just having a shit couple of weeks.  The details are all, individually, mainly minor annoyances, disappointments & slights but – combined – they pack a wallop.   Add this to the triple-digit heat & the fact that I have no AC & you get a very despondent girl, thick with over-indulgence, self-pity & slimy sweat.  Ugh.

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So – at 7 am – I decided to get cooking – before it got too hot to do so.  My first effort was a mushroom & baby kale tofu frittata.   It looks OK there in the pan but it was, ultimately, very thin (less than half an inch deep) and would not have photographed well – so I ate some & saved the rest to add to my dogs’ dinner tonight.

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Next up, I wanted to use some stale French bread I had – so I attempted 4 little vegan maple-walnut bread puddings.  They started off looking promising – no?  But, even though I cooked them for nearly an hour – they never got crusty & when I let them cool, they collapsed in their centers & looked as defeated as I feel.  I tasted one.  Tasted good but they were definitely a no-go for the blog.

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By this time is was officially sizzling outside & I still wanted to make a blog entry – so – cold noodles!  These are really easy, really fast, customizable & light.  I added only 1 TBS of peanut butter to what would make 2 good-sized servings.  You can see that the noodles are not heavy with sauce – critical in weather like this.   I also added a good portion of spiralized cucumber noodles to lighten it up even more.   You can get these together in ten minutes.  I reviewed two different spiralizers in my Vegan Sweet and Spicy Spiralized Cucumber Salad with Arugula and Cherry Tomatoes post but I recommend the less expensive hand held version seen below.



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Cold Vegan Soba Noodles & Spiralized Cucumber Noodles with Avocado & a Light Peanut Sauce

Serves 2 very well.


8.8 oz soba noodles – cooked & drained & run under cold water (drizzle with sesame oil to keep them from sticking)

Sesame oil

1 hothouse cucumber – spiralized (or cut into think matchsticks)

1 TBS tamari

2 TBS rice vinegar

2 TBS ponzu sauce (or 2 TBS tamari & juice of 1/4 lemon)

1 TBS peanut butter

1 tsp sriracha for heat (optional)

GARNISH OPTIONS – sliced scallions, sliced avocado, sliced jalapeno, sliced cucumber, sliiced red cabbage, black and/or white sesame seeds, lime wedges, cilantro, basil, chili flakes

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Spiralize (or slice up) the cucumber.  Cook the noodles.  Drain & run under cold when done (drizzle with sesame oil to keep them from sticking).

Meanwhile, whisk the tamari, rice vinegar, ponzu sauce, peanut butter & sriracha (if using).

Toss everything together & garnish with your selections.  Serve.

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