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Peanut Noodle Salad

Ingredients

  • 1 lb. Chinese egg noodles I used half egg noodles and half linguine
  • 1/4 c. creamy peanut butter
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. canola oil
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. honey
  • 1 Tbsp. chili-garlic paste (Sambal Oelek)
  • 1/4 c. sesame oil divided
  • zest of one lime and juice
  • 1 Tbsp. toasted sesame seeds
  • 2 cloves garlic finely chopped
  • 4-6 green onions thinly sliced
  • 1 small cucumber halved and sliced very thin*
  • 1 carrot peeled and julienned (or buy julienned pieces in bag)
  • 1 red bell pepper cut into very thin strips
  • Chopped peanuts to garnish
  • 1/2 c. chopped cilantro
  • 1 tsp. crushed red pepper optional for more heat

Instructions

  1. Bring a large pot of water to a boil. Add the egg noodles (or linguine or if doing both cook linguine first then egg noodles). Cook according to each package directions.  Reserve about one cup pasta cooking water. Drain in a colander, rinse with cold water and drain again. Transfer to a bowl and add 3 tablespoons sesame oil; toss until evenly coated and set aside.
  2. In a small skillet toast the sesame seeds until slightly browned. Set aside.
  3. For the dressing place the peanut butter in a large measuring cup and microwave until soften, 15 seconds. Whisk in the soy sauce, vinegar, canola oil, ginger, honey, chili garlic paste (or Sriracha), remaining sesame oil, lime zest and juice.