VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE
A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!
Provided by Sylvia Fountaine
Categories Vegan
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
Nutrition Facts : ServingSize 1 1/8 cups, Calories 286 calories, Sugar 13.3 g, Sodium 374 mg, Fat 13 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 39.9 g, Fiber 2.6 g, Protein 3.8 g, Cholesterol 0 mg
SPAGHETTI SQUASH WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
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