- It's more of a side dish or salad than a stand-alone main dish.
- It can be served cold.
- It contains raw ingredients.
|Peanut noodle salad garnished with crushed peanuts.|
Peanut Noodle Salad
- 1 box whole wheat linguine or spaghetti, prepared according to package instructions (see note below)
- 1 - 12 ounce package pre-shelled frozen edamame, prepared according to package instructions
- 3 tablespoons toasted sesame oil
- 3/4 cup natural peanut butter
- 6 tablespoons low-sodium soy sauce
- 3 tablespoons white vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon hot sauce (I prefer Frank's)
- 1 cucumber, seeded and sliced
- 1 red bell pepper, seeded and cut into thin, bite sized strips
- 1/3 cup chopped cilantro
- peanuts, crushed, for garnish
First, prepare the pasta and edamame according to package instructions--but reserve 3/4 cup of the pasta cooking water before draining. Once they're cooked, rinse both the pasta and edamame with cold water and drain before combining in a large bowl. Add the sesame oil and toss until coated. Set aside.
Next, create the sauce. Whisk together the peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in a medium bowl until smooth.
Finally, add the sauce and the cucumber, pepper, and cilantro to the noodle bowl. Toss all ingredients together, top with crushed peanuts, and serve.
Yields 8 small portions.
I really enjoyed the freshness that the cucumbers bring to this dish. I also like that the peanut sauce isn't overpowering or too heavy. This is definitely a nice summer dish.Accessibility:
Frozen edamame should be easy to find. If you don't have natural peanut butter, you can always use regular peanut butter.Ease of Preparation:
This recipe is nice and quick. You can prepare the sauce and chop the veggies while the first two ingredients are cooking.Non-vegan friendliness:
Everyone should enjoy this veggie- and protein-packed side dish.