Perfect for the summer months (or anytime, in my opinion), this recipe for Cold Sesame-peanut Noodle Salad really hits the spot.
One of the best parts abut this dish is that you can take your pick of veggies to add to it, or toss in tofu, chicken, or shrimp. This is an easy option for a hearty meal, and everyone will enjoy twirling or slurping Cold Sesame-peanut Noodle Salad!
This Asian-influenced dish can be made using plain old spaghetti noodles. Does that mean we can call this a fusion dish? Mmm…it’s a stretch, but if that’s how you’d like to think of it, go for it!
Recipe for Cold Sesame-peanut Noodle Salad:
- 3/4 pound whole-wheat spaghetti or linguini
- 1 cup snap peas, trimmed & cut in half
- 1-1/2 cups broccoli florets, cut into bite-sized pieces
- 1/2 large red bell pepper (or 1 small pepper), cut thin, into 1/2-inch strips
- 1/3 cup warm water
- 1/3 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar (or red wine vinegar)
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 teaspoons red pepper flakes
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup roasted and salted peanuts, chopped, as garnish
- Cook the pasta according to the package directions, until al dente. Drain and rinse under cold water. Drain and set aside.
- While the pasta is cooking add the following to a large bowl: warm water, peanut butter, soy sauce, vinegar, sesame oil, honey, red pepper flakes, garlic and ginger. Whisk everything together until the mixture is very smooth.
- When the pasta is ready, add it to the dressing mixture along with the bell pepper and snap peas.
- Toss well to coat, then refrigerate for at least 30 minutes.
- Serve in individual bowls, garnished with the chopped peanuts.