This is an exceedingly simple recipe to prepare, but it delivers a huge flavor punch. No one flavor dominates, so it is the perfectly balanced blend of sweetness, spiciness, saltiness and tanginess. Your mouth will be doing a happy dance when you eat this!

The mix of fresh veggies not only gives this dish a vibrant color that creates visual appeal, but also adds the crunchiness that makes it satisfying to eat. The recipe is also extremely adaptable to personal taste. Tinker with the ingredients until you get it just the way you want. If you would like it hot, don’t cool your noodles, just add the other ingredients to them after they are cooked.

 

INGREDIENTS

3 Tbsp. creamy peanut butter
¼ cup soy sauce
¼ cup vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha
¼ cup water
1 Tbsp. ginger, minced
3 cloves garlic, minced
2 Tbsp. brown sugar
1 Box noodles (any pasta will do)
1 cup carrots, thinly sliced into strips
2 cucumbers, thinly sliced into strips
1 green bell pepper, thinly sliced into strips
½ cup green onion, chopped
¼ cup fresh coriander, chopped
¼ cup peanuts, chopped

 

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool.

In a medium bowl, whisk together peanut butter, soy sauce, vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar.

Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. Garnish with chopped coriander and peanuts.

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Quick Tip:  Chicken, or any other protein, can be added to this salad, or you can prepare it as a purely vegetarian dish, as called for in the recipe.

Recipe and photo courtesy of Noor at Spatula in My Pocket