Peanut Noodle Salad

  • Yield:6 Servings
  • Time:
    30 mins show details

Ingredients

  • 8 ounces
    Spaghetti Noodles, or Soba Noodles
  • Dressing
  • ½ cup
    Peanut Butter, or Almond Butter
  • 3 tablespoons
    Soy Sauce, or Tamari (GF)
  • 3 tablespoons
    Chilli Sauce, More or Less to Taste
  • 2 tablespoons
    Lime Juice, May Sub with Rice Wine Vinegar
  • 1 tablespoon
    Toasted Sesame Oil
  • 1
    Garlic Clove, Grated
  • 1 tablespoon
    Honey, or Coconut Nectar (V)
  • 3 tablespoons
    Warm Water
  • To Assemble
  • 1
    Bell Pepper, Julienned
  • 1
    Cucumber, Seeded & Julienned
  • 1 cup
    Carrots, Julienned
  • ½ cup
    Red Cabbage, Shredded
  • 1 cup
    Cilantro, Chopped, May Sub with Basil
  • 8
    Green Onions, Finely Sliced
  • 1
    Jalapeño Pepper, Seeded & Julienned
  • ½ cup
    Peanuts, Crushed, May Sub with Cashews
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Preparation

  1. 10 mins

    Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing.

  2. 20 mins

    In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers, cucumber, carrots, cabbage, basil leaves, scallions & jalapeños. Toss to combine. Serve immediately, topped with roasted peanuts.

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