Spring Rice Noodle Salad with Chili Maple Peanuts
Ingredients
Chili Maple Peanuts
-
1
cup
roasted and salted peanuts
-
2 ½
tablespoons
maple syrup
-
½
teaspoon
ground chillies
Dressing
-
¼
cup
coconut aminos
-
1
tablespoon
lime juice
-
3
tablespoons
rice vinegar
-
¼
cup
avocado oil
-
½ – 1
teaspoon
chili oil
-
1
teaspoon
cane sugar/agave nectar/maple syrup
-
to taste
ground black pepper
Rice Noodle Salad
-
16
oz
brown rice noodles
-
to taste
avocado oil
-
to taste
sea salt
-
to taste
ground black pepper
-
3
sticks
celery, finely sliced
-
1
heaped cup
snap peas, chopped
-
1
cup
frozen peas, thawed
-
4-5
radishes, chopped
-
3
green onions, sliced thin
-
⅓
cup
mint leaves, chopped
-
⅓
cup
cilantro leaves, chopped
Instructions
- Make the chili maple peanuts by cooking peanuts with maple syrup and chillies in a skillet until caramelized.
- Transfer the peanuts to cool on a plate.
- Prepare the dressing by shaking together coconut aminos, lime juice, rice vinegar, avocado oil, chili oil, sugar, and black pepper in a jar.
- Cook the rice noodles according to package directions, then rinse with cold water and toss with avocado oil.
- In a large bowl, combine the noodles with half of the dressing, salt, and pepper.
- Add celery, snap peas, peas, radishes, green onions, mint, cilantro, and the remaining dressing to the noodles and mix well.
- Adjust seasoning as needed and garnish with herbs and chopped chili maple peanuts before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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