Cold Fusion Cuisine
Buckwheat Noodles, Peanut Butter Sauce
Banana, Serrano, Scallion, Peanut, Cilantro
Cold Fusion: The hypothetical process of creating energy at room temperature by the fusion of hydrogen atoms into helium. If possible, this process could potentially provide unlimited cheap energy for all of humanity. One problem – scientists have never been able to duplicate that 1989 experiment.
Fusion Cuisine: The melding or blending flavors, foods, or techniques from the cuisine of one or more regions, cultures, or ethnicities.
Cold Fusion Cuisine: The harmonizing of foods from different regions into a stellar cold dish. One rarely sees peanuts or peanut butter in Korean cuisine. Here I’m pairing fresh Korean buckwheat noodles with a zippy sauce made with peanut butter and banana.
Cold Food Festival: Hansik Day is a traditional Korean holiday which falls on April 5. The festival is a time to honor one’s ancestors and welcome warmer weather. Like the Chinese, Koreans eat cold food on this day. Try my cold buckwheat noodles, with peanut butter sauce and Szechwan peppercorns for an energetic celebration of flavors!
Buckwheat Noodles, Peanut Butter Sauce Recipe
Peanut Butter Sauce
- 2 T. low-sodium soy sauce
- 1 T. peanut butter
- 1 T. seasoned rice wine vinegar
- 1 T. sesame oil
- 1 garlic clove, minced
- 1 t. szechwan peppercorns, crushed
Whisk all ingredients together until blended.
Be sure to use Szechwan peppercorns as they give the sauce a zippy, tingly nuance which alongside the peanut butter makes this is an uber-flavorful cold noodle dressing. Remember to crush the peppercorns but don’t grind them as that will result in a gritty texture.
Fresh Korean Buckwheat Noodles
Cook two servings of fresh noodles in plenty of boiling water for about 3 to 4 minutes until al dente, stirring with chopsticks. Drain and rinse twice in cold water. Drain again.
Toss cold noodles with sauce, reserving a bit of sauce for drizzling.
Cold Fusion Cuisine
- 1 scallion, green part, sliced
- 1 small serrano, finely chopped
- 1 T. peanuts, chopped
- 1/2 under-ripe banana, bite-sized pieces, tossed in lime juice
- cilantro, several leaves
To assemble: toss the dressed noodles with banana, scallion, and serrano. Plate the noodle mixture then garnish with chopped peanuts and a drizzling of peanut butter sauce. Finish with cilantro leaves.
Creative Cooking Crew
The Creative Cooking Crew is a group of innovative food bloggers hosted by Laz of Lazaro Cooks! and Joan of FOODalogue. Each month brings a new culinary challenge with a round-up of all the entries posted at the end of the month. Although there is no real judging and the challenges are all just for fun, we take pride in sharing our entries, pushing our culinary limits.
“The Perfect Bite”
What tickles your tastebuds?
While the combination of flavors in this dish certainly does sing, it is the Szechwan peppercorns that really tickle the tastebuds with their unique tingly qualities.
March’s Challenge is “The Perfect Bite” to which I am bringing my cold noodles with peanut butter sauce. Joan is showcasing all the perfect bites in the round-up on her blog on March 31st.
Comfort Food Feast
Comfort Food Feast is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite comfort foods. Be sure to check out the Pinterest Board with over 100,000 followers called Let’s Pull Up A Chair! And if this cold noodles with peanut butter sauce got you in the mood for all things nutty, you might enjoy taking a peek at other peanut butter recipes from some fabulous bloggers below…
Domesticate Me: Peanut Butter and Banana Overnight Oats (Vegan and Gluten-Free)
Jeanette’s Healthy Living: Gluten-Free Chocolate Peanut Butter Chip Cookies
The Heritage Cook: Peanut Butter-Chocolate Chip Oatmeal Cookies (Gluten-Free)
Virtually Homemade: Mini Nutter Butter Baked Donuts with Chocolate Ganache
Weelicious: World’s Greatest Peanut Butter and Jelly
In Jennie’s Kitchen: Peanut Butter & Chocolate Cinnamon Buns
Red or Green: Peanut Butter and Ginger Cookies
Napa Farmhouse 1885: Thai Red Curry and Peanut Vegetable Slaw
Devour: Most-Comforting Peanut Butter Desserts
Taste With The Eyes: Korean Buckwheat Noodles, Peanut Sauce and Banana
Sensitive Epicure: Peanut Butter Oat Bars (Gluten-Free)
FN Dish: 10 Peanut Butter Pairings
Feed Me Phoebe: Thia Peanut Chia Pudding
11 thoughts on “Cold Fusion Cuisine: Noodles, Peanut Butter Sauce, Banana”
I definitely like the flavors going on here as I’ve got a ‘fusion’ thing working in my kitchen too for the challenge. Aren’t we the greedy little piggies? When asked to create the perfect bite, we want all the yin yang flavors that can fit on an eating utensil. 🙂
Brave addition of the banana — love it! I know it works!
Both your previous noodle dish with crab and this one sound wonderful for when the weather is warm. Now if only our snow would melt. 😀
What beautiful dish adn what really lovely photographs. As for unlimited energy, we’ll have to look to our fellow food bloggers for that! We never stop!
Wonderfully interesting and even more ‘left field’ than I really go! Somehow I can see Indonesian/Malyasian/Chinesee all in the on go . . . .shall try: fascinating as all of Down Under methinks is on the see-saw of various SE Asian cuisines!!
Gorgeously delicious…thank you for the recipe! Happy National Noodle Month! 🙂
Very intriguing combo of flavors! Would never have guessed that that was a cut up banana in the photo!
I see we were both in a nutty state of mind for this one. Lovely dish with great flavors. I can’t get enough of buckwheat (except in bread– I accidentally used it instead of rye– not good at all!) You did a great job shooting dark noodles, hats off to you.
Wow impressed by this unusual combo, especially the banana. But if under-ripe it is not as sweet as one would think I guess. I keep meaning to try making a cold noodle dish. May try this recipe.
Looks like a great noodle dish and banana and peanut butter makes perfect sense.
Simplicity at its best…just loved it…