Cold Peanut Noodle Salad
Ingredients
Dressing
-
½
cup
peanut butter or other nut butter
-
⅓
cup
fresh lime juice
-
¼
cup
soy sauce or tamari
-
2
tablespoons
sesame oil
-
2
tablespoons
maple syrup
-
¼
cup
water plus more as needed
-
2
cloves
garlic, finely minced or grated
-
2
teaspoons
grated or finely minced fresh ginger
-
2 to 3
teaspoons
chili garlic sauce, optional
-
to taste
flaky sea salt
Salad
-
1
lb.
frozen udon noodles or 8 oz. dried noodle of choice
-
1 to 2
large
cucumbers, about 12 to 14 oz pre-sliced
-
2 to 4
scallions
thinly sliced to yield a scant cup
-
½
cup
cilantro leaves, optional
-
½
cup
roasted peanuts, roughly chopped
-
¼
cup
peanut-ginger dressing plus more to taste
Instructions
- Make the dressing by whisking together peanut butter, lime juice, soy sauce, sesame oil, maple syrup, water, ginger, garlic, and chili-garlic sauce if using. Adjust seasoning with sea salt.
- Boil the noodles according to package instructions, then drain and rinse under cold water.
- Prepare the cucumbers by spiralizing or thinly slicing them.
- In a large bowl, combine the cooked noodles with ¼ cup of the dressing and mix well.
- Add the cucumbers, scallions, cilantro, and peanuts to the noodles. Toss to combine and adjust dressing to taste.
- Serve immediately or store in quart containers for later.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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