Who doesn’t love noodles, right? This cold Asian noodle salad with a creamy peanut dressing is sure to be a hit at your next lunch/dinner party. Thank you to my sister for introducing me to this dish!
What you will need:
1 lb spaghetti or angel hair noodles (I like the angel hair)
2 carrots, peeled and shredded
1 lb of sugar snap peas
1 red bell pepper, sliced thin
3 green onions, chopped
2 cups of edamame
4 T of sesame seeds, divided
5 cloves of garlic, minced
1 T ginger, minced
1 cup of vegetable oil
1/2 c creamy peanut butter
1/3 c rice wine vinegar
1/2 c light soy sauce
3 T toasted sesame oil
1 T honey or agave nectar
fresh cracked black pepper to taste
What you will do:
1. Bring a pot of water to the boil, add salt and cook pasta according to package instructions. Drain pasta and run cold water through to stop cooking process. Add a little oil so the noodles don’t stick and set aside. *reserve cooking water*
2. Trim the sugar snap peas by pulling off the woody bits. With the same water you cooked the pasta in, bring back to the boil and add the sugar snap peas to blanch for about 5 minutes. Remove and shock in ice water to stop the cooking process. Drain and set aside.
3. Prep the rest of the veggies; the green onions, bell peppers and carrots and set aside. If you are using frozen edamame rinse under cool water and drain.
4. To make the dressing, combine the peanut butter, oil, soy sauce, ginger, garlic, sesame oil, rice wine vinegar, agave nectar and half of the sesame seeds in a bowl and whisk until smooth. Set aside.
5. In a large bowl add the noodles, the veggies and the dressing. Mix well to incorporate dressing through (clean hands work best for this!). Add pepper to taste. You can either chill and bring out when ready to serve or serve at room temperature. Garnish with the remaining sesame seeds.
*TIP: Sugar snap peas can be cut on a bias if they are large or if small just leave whole.
Frozen edamame work fantastic for this recipe but if you are using fresh, boil in salted water, let cool (or rinse under cold water) and shell.
*TIP: Long noodles work best with this salad.
TIP: If you have a mason jar, you can make the dressing right in it. Add all the ingredients, put the lid on tight and shake! Less mess, less dishes!
The salad before I added the dressing. The colors are absolutely gorgeous and healthy!
TIP: If you were making this salad as more of an entrée, you could add cooked chicken or shrimp for some more protein.
This salad is so easy to make and so delicious! Perfect for a party or just when you are craving some noodles.
Cheers and happy eating!
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