Asian Noodle Salad
"From the Nourishing Gourmet, this has a good peanutty Thai flavor. The flavor in this is best when fresh, it looses a lot overnight."
photo by stormylee
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces rice noodles
- 3 -4 cups thinly shredded veggies such as carrots, zucchini, cabbage
- 1⁄3 cup peanut butter
- 1⁄4 cup soy sauce
- 1⁄4 cup rice vinegar
- 1⁄4 cup oil
- 1⁄2 teaspoon ginger (preferably fresh)
- 2 garlic cloves, minced
- 1 tablespoon toasted sesame oil
- 1⁄2 teaspoon crushed red pepper flakes
directions
- While you are heating the water for cooking the pasta, prep veggies.
- Follow directions on package for cooking pasta.
- While pasta is cooking, make sauce.
- Steam or stir fry veggies, if needed.
- When pasta is done, and rinsed with cool water, combine with veggies and toss with sauce.
- Serve room temperature or cold. Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My goodness but this was tasty! The sauce is just wonderful. I actually used exactly the veggies mentioned, carrot, zucchini and cabbage, and doubled the amount of red pepper flakes (we like it hot!). The serving sizes are very generous - made more like 6 servings for me. :-) Thank you for a great recipe, will definitely get made again!
RECIPE SUBMITTED BY
<p>I am a mom living in New Hampshire with a family of six (and five cats).</p>
<p>We try to live frugally. Most of my cooking is done with seasonal produce and readily available ingredients.</p>
<p>I try to use whole foods and always cook from scratch.</p>
<p>I like to cook, and to try new recipes. Usually I'm going to quick and inexpensive recipes, but healthy. With Food.com I could try a new recipe every day, and I do!</p>
<p>My blog is The More With Less Mom - Words of wisdom to live frugally and well. http://www.morewithlessmom.com</p>
