Vegan Cold Asian Noodle Salad with Spicy Peanut Sauce

FAQS AND TIPS

In case you’re feeling the loss of any of the veggies, no issue. Use what you have close by and don’t stress over careful sums. Other reasonable veggies incorporate any shade of chime pepper, jalapeno and cucumber.

To add protein to this formula, include prepared tofu, tempeh or edamame.

To make the formula sans gluten, use without gluten noodles, for example, buckwheat noodles and ensure you use sans gluten tamari or coconut aminos rather than soy sauce.

To make the formula low-carb, use zucchini noodles.

To make it spicier, add sriracha to the sauce or use it as a garnish.

By what method SHOULD I STORE LEFTOVERS?

Store extras in the ice chest in a fixed compartment for as long as 4 days. Extras will dry out a little yet they’ll despite everything taste great!

DO I HAVE TO USE PEANUT BUTTER?

Probably not. Don’t hesitate to substitute the nutty spread with almond margarine, or for a sans nut alternative, sunflower seed spread.

Cold Asian Noodle Salad

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Recipe by runningonrealfoodCourse: Salads, MainCuisine: AsianDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

10

minutes
Total time

25

minutes

Nothing screams summer more than a crispy, crunchy, Asian cold noodle salad, infused with cilantro and a peanut and lime dressing

Ingredients

  • For the Asian Noodle Salad
  • 10 ounces (283 g) regular or whole-wheat spaghetti

  • 1 red bell pepper, thinly sliced (130 g, approx. 1 cup)

  • 2 large carrots, grated (150 g, approx. 1 heaping cup)

  • 1 cup lightly packed green onions, finely chopped (40 g)

  • 1 cup , lightly packed cilantro, finely chopped (40 g)

  • 2 cups finely chopped or grated cabbage (300 g, use red, green or napa cabbage or a mixture)

  • For the Peanut Sauce
  • 1 tbsp minced ginger (10 g, omit if you don’t like ginger)

  • 3 cloves garlic, minced (about 3 tbsp, 15 g)

  • 1/2 cup (120 g) peanut butter or almond butter

  • 1.5 tbsp rice wine vinegar

  • 1/4 cup low-sodium soy sauce, coconut aminos or gluten-free tamari

  • 2 tbsp lime juice

  • 2.5 tbsp maple syrup

  • 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional, for spicy peanut sauce)

  • 2–4 tbsp water to adjust consistency

  • Topping Suggestions
  • peanuts or cashews

  • a squeeze of lime juice

  • fresh chopped cilantro or Thai basil

  • sriracha

Directions

  • Bring a pot of water to a boil stovetop. Cook pasta according to package instructions.
  • While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl.
  • To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable.
  • When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat.
  • Add the pasta to the bowl with the chopped veggies.
  • Top with the sauce and mix well.
  • Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.
  • Leftovers can be stored in the fridge for up to 4 days.

Notes

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