Southeast Asian Inspired Peanut Noodle Salad

Name: Southeast Asian Inspired Peanut Noodle Salad
Cook time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 tbsp Tamari (can sub soy sauce or coconut aminos); 2 tbsp rice vinegar; 2 tbsp sesame oil; 4 tsp unsalted creamy peanut butter; 1/2 tsp agave nectar (NOTE: if using coconut aminos, wait until the end to taste before addingany sweetner); 1 1/2 tbsp room temp water; 1 tsp grated ginger (plus more to taste, if needed ); 5-6 radishes (thinly sliced); 4 mini cucumbers (thinly sliced ); 1 large carrot (coarsley grated into long, thin pieces ); 1 handful cilantro (coarsley chopped (can also use to taste! I love cilantro)); 5 scallions (chopped ); 2 oz. vermicelli noodles (or other noodles of your choice )

3 steps

Cook:20min

This Southeast Asian-inspired salad is crisp, crunchy and refreshing! Great to make ahead of time for meal prep or an easy, light dinner. This is also vegan friendly and gluten-free!

Updated at: Thu, 21 Nov 2024 11:51:11 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories348.6 kcal (17%)

Total Fat19.4 g (28%)

Carbs36.9 g (14%)

Sugars5.7 g (6%)

Protein7.2 g (14%)

Sodium592.5 mg (30%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 TbspTamari

can sub soy sauce or coconut aminos

2 Tbsprice vinegar

2 Tbspsesame oil

4 tspunsalted creamy peanut butter

½ tspagave nectar

NOTE: if using coconut aminos, wait until the end to taste before addingany sweetner

1 ½ Tbspwater

room temp

1 tspginger

grated, plus more to taste, if needed

large, coarsley grated into long, thin pieces

1 handfulcilantro

coarsley chopped, can also use to taste! I love cilantro

5scallions

chopped

2 ozvermicelli noodles

or other noodles of your choice

Instructions

Step 1

In a small mixing bowl, combine all of the ingredients for the dressing except for the ginger. Whisk together until nice and creamy. If the dressing seems too thick after mixing all of the ingredients together (like peanut butter) thin it out with 1 tsp of extra water at a time until it reaches a consistency you prefer. Add the ginger at the end and stir in. Taste to see if you want more, and if you do, grate some more in there!! Also, just a note so you don't get scared when this happens lol -- the peanut butter will break up when you start to whisk it into the other ingredients. Don't worry!! Keep whisking and it will combine and become creamy. Whisk it fast if you are having trouble incorporating it.

Step 2

Cook the noodles according to package and then pour them into a collander. While they sit in the collander, shower the noodles with cold water from the faucet until they are no longer hot. Drain them and set them aside.

Step 3

Combine the cucumber, carrot, radish and noodles in a large salad bowl. Toss with the dressing until all of the ingredients are coated in the peanut sauce. Add cilantro and scallions and toss again. Plate the salad and top with crushed peanuts. If serving with a protein, feel free to throw it on top! If meal prepping, seal in a container in the fridge. for up to 3 days.

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