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Spicy Peanut Lime Noodle Salad
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
Recipe Ingredients
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)
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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Combine dressing ingredients in a blender or food processor. Thin with 1-2 tablespoons water, as needed. Set aside.
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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.