Watch the video above for the recipes & scroll down for ingredients!
In the very heated rice vs. noodles debate, I always say I’m more of a rice person (and I think I still am) but one extreme advantage that noodles tend to have is that they cook MUCH FASTER than rice. Unless you already have some cooked rice prepped or leftover, you have to go through those usual 30+ minutes of cooking the rice before you get to actually eat it. And if it’s brown rice, it’s even longer.
First world problems – I know. But for someone like me that likes to eat as fast as I possibly can and spend as little time in the kitchen as I can, sometimes, noodles is the obvious choice.
I also love how diverse noodles can be – you can have it in so many different cuisine styles. There are noodles of all shapes and sizes, too! I’ve been pretty obsessed recently with eating noodles – and also making cold noodle salads as I’m sure you’ve already noticed.
In the video above, I’m showing you 2 different recipes that are super easy to make and will take less than 10 minutes. I’m making two kinds of sauces – one is a peanut ginger stir-fry sauce and one is a tahini ginger dressing. Both use VERY similar ingredients with one major difference – one uses peanut butter and the other uses tahini, which basically changes the WHOLE EXPERIENCE even though the rest of the ingredients are essentially the same.
Both of these sauces/dressings can be stored in a tightly sealed container in the fridge and eaten with different kinds of salads, stir fries, rice/noodle bowls, etc. for the next few weeks to come. That’s what makes this recipe so wonderful! You don’t just have to make the sauce once, you can make it and prep it for later. Lazy girl’s dream!!
So watch the video above to see how I prepared the noodle dishes and see the written sauce/dressing ingredients below so you can make them yourself.
Peanut Ginger Stir Fry Sauce
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp agave nectar or maple syrup or brown sugar
- 1 tbsp lemon or lime juice
- 1/2 tsp crushed red chili pepper flakes (optional)
- 1/2 tbsp ginger
- 3 cloves garlic, minced (I added this while I was stir-frying; you can also add it directly in the sauce or add garlic powder)
- 2-3 tbsp water to thin out
- Mix everything together in a bowl.
- Use it as a stir fry sauce with your favourite vegetables, noodles, tofu, etc… (watch video above for the full meal recipe)
Tahini Ginger Dressing
(Great for Cold Noodle Salad!)
- 1/4 cup tahini
- 2 tbsp ginger powder or grated ginger
- 2 tbsp soy sauce or equivalent
- 2 tbsp lemon juice
- 2 tbsp agave nectar or maple syrup
- 1 tbsp garlic
- 1/4 cup water (add more later if you want to thin it out)
- Mix everything together in a small bowl with a fork until smooth.
- Use it as a salad dressing – this goes great with a cold soba noodle salad. Watch video above to see the full meal!
- Store in a tightly sealed container in the fridge – add more water later if the mixture thickens.