Cold Peanut Noodles with Hard-Boiled Eggs
- 2-4 The Farmer's Hen large eggs
- juice from 2 limes (about 1/4 cup)
- 1 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 2 tbsp creamy peanut butter
- 1 tsp Sriracha or other chili sauce of choice
- 1 garlic clove grated or minced
- sea salt
- 8-9 oz soba noodles, rice noodles, or other noodles of choice
- 1/4 cup roasted peanuts chopped
- 1 medium cucumber or 2-3 Persian cucumbers sliced
- large handful basil leaves chopped
- Bring a medium pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half.
- Make the sauce. In a large bowl, combine the lime juice, tamari/soy sauce, rice vinegar, peanut butter, Sriracha, garlic, and a pinch of salt, mix until smooth. Taste for salt and adjust if needed.
- Cook the noodles according to the instructions on the package. Drain and rinse the noodles under very cold water. If your tap water is not cold enough, place a few ice cubes in the colander with the noodles and let them melt completely to cool down your noodles.
- Transfer the noodles to the bowl with the sauce, along with the peanuts, cucumbers, and basil. Mix very well to coat everything in the sauce. Distribute the noodles between serving bowls and top with the hard boiled eggs, seasoned with salt. Enjoy right away.
These cold peanut noodles are so fresh and perfect for spring or summer cooking. The addition of nutritious, hard-boiled eggs rounds out this dish and makes it into a complete meal.