Spicy Peanut Noodle Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Perfect for a light summer dinner. You can serve with a protein to make it more substantial (grilled shrimp, chicken, pork, beef, even tofu). Tonight I'm serving it along side some pan seared fresh wild salmon filet. Read more . Note: Fresh Chinese wheat noodles are available in most Asian markets but this time I used a fresh spaghettini that is locally made. Ingredients:
8 ounces fresh chinese noodles (or any other fresh pasta) |
for the dressing |
1/2 cup all natural peanut butter |
3 tablespoons soy sauce |
3 tablespoons sriracha, more or less to taste |
1 tablespoon fresh lime juice |
1 tablespoon rice wine vinegar |
1 tablespoon toasted sesame seed oil |
1 clove garlic, grated on a microplane grater |
1 jalapeño peppers, seeds and ribs removed, finely minced |
sugar and honey, to taste |
3 tablespoons hot water |
to assemble |
2 large red, orange, or yellow bell peppers, sliced into thin strips |
1 large cucumber, seeded and sliced into fine julienne |
1 cup mung bean sprouts |
1/2 cup loosely packed fresh basil, mint, or cilantro leaves |
4 scallions, sliced |
1 red thai bird chilis, finely minced (optonal) |
1/2 cup roasted peanuts, roughly crushed |
Directions:
1. Cook noodles according to package directions. Drain and rinse with cold water to cool down noodles. Set aside while you make the dressing.
2. In a large bowl, combine all dressing ingredients. Whisk until homogeneous. Add drained cooled noodles to bowl. Add bell peppers, cucumber, bean sprouts, herbs, scallions, and bird chilis (if using). Toss to combine. Allow to chill in fridge for at least an hour. Serve topped with roasted peanuts.
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