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Spicy Peanut Lime Noodle Salad

Spicy Peanut Lime Noodle Salad

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Spicy Peanut Lime Noodle Salad

Spicy Peanut Lime Noodle Salad

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Powered by: Chef Julia Plant-Based Chef

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Description

I was intrigued by a story about the Macro Mamas catering company in Trumansburg, New York, who have a wildly popular dish called "peanut lime noodles". They have a stall at the Ithica farmers market where they sell this dish and much more. In fact, we're taking a trip to Ithica very soon and I'll get to try their food. Can't wait. This is my version of spicy peanut lime noodle salad and I love it!

CategoryPlant-Based Recipes

DifficultyEasy

Yields4 servings

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

½ cup creamy peanut butter (organic, good quality)
1 tsp chili oil, Sriracha, or red chili flakes
1 tbsp sesame oil
2 tbsp pure cane sugar
2 tbsp gluten free tamari or low sodium soy sauce
1 tbsp rice vinegar
1 lime, juice squeezed out
1 tbsp fresh ginger, grated
1 garlic clove, minced
7 oz noodles (rice, wheat)
2 carrots, peeled and cut into very thin matchstick pieces
½ English or Japanese cucumber, cut into very thin matchstick pieces
2 scallions, thinly sliced
½ red bell pepper, cut into very thin matchstick pieces
½ bunch cilantro, stems removed
½ cup roasted, salted peanuts, chopped
¼ head purple cabbage, thinly sliced
4 oz roasted tofu, cut into cubes (optional)

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Combine dressing ingredients in a blender or food processor. Thin with 1-2 tablespoons water, as needed. Set aside.
Cook noodles according to package directions. I used Thai Rice Stick noodles for rice noodles. Do not overcook. For wheat noodles, I prefer Delverde whole wheat spaghetti noodles (#141), cooked for 10 minutes. Add vegetables and 3/4 of the dressing and toss. Reserve 1/4 of the dressing and toss right before serving. Top salad with chopped peanuts and sprinkle more cilantro on top of salad.

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