Peanut Butter Sesame Asian Noodle Salad
Ingredients
The salad
-
7
oz
dry Yet Ca Mein Noodles
-
7
oz
bean sprouts
-
1
medium
carrot, finely julienned
-
½
red bell pepper
finely julienned
-
2
dozen
sugar snap peas, finely julienned
-
3
green onions
cut diagonally into ½" chunks
-
¼
cup
dry roasted cashews
-
2
tbsp
toasted sesame seeds
The sauce
-
¼
cup
creamy peanut butter
-
3
tbsp
toasted sesame oil
-
3
tbsp
unseasoned rice vinegar
-
3
tbsp
soy sauce
-
1
tbsp
sambal oelek
-
1
tbsp
pure maple syrup
-
1
tbsp
grated fresh ginger
-
1
clove
garlic, minced
Instructions
- Combine peanut butter and sesame oil in a bowl and whisk until well combined; add the remaining sauce ingredients and whisk to incorporate.
- In a large mixing bowl, combine bean sprouts, julienned carrots, bell pepper, snap peas, green onions, cashews, and sesame seeds.
- Cook the noodles in salted boiling water until done; drain and add them to the bowl with the veggies.
- Pour the sauce over the noodles and toss everything together gently.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Facts (estimated)
Servings
6
Calories
361
Total fat
21g
Total carbohydrates
34g
Total protein
10g
Sodium
1238mg
Cholesterol
0mg
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