Friday, October 8, 2010

Asian Noodle Salad

serves 6

8oz whole wheat spaghetti (thats half a package)
4 Tbsp. creamy peanut butter
2 Tbsp. low sodium soy sauce
2 tsp. sesame oil
1 tsp. fresh grated or minced ginger
1-2 cloves of garlic, chopped
1 tsp. rice vinegar
1 tsp. agave nectar or honey
1 cup chopped cucumber
1/2 of red bell pepper, chopped
small handful of shredded carrots
1-2 green onion chopped
bunch of cilantro chopped
1/2 cup peanuts
1/2-1 tsp red pepper flakes, optional

1. cook spaghetti according to package.  reserve 1/2 cup of cooking liquid when you are draining it, it will be used to thin out the sauce later.

2.  sauce:
there are two ways to do this, in a blender or food processor or by hand in a bowl.

Place peanut butter, soy sauce, sesame oil, ginger, garlic, rice vinegar, and agave or honey in a blender or bowl. Add reserved cooking liquid until desired consistency.

3. Toss the noodles with the sauce and gently fold in veggies and red pepper flakes.

4. Garnish with chopped peanuts and cilantro

1 comment:

  1. I just made this for a little Sunday afternoon lunch on the patio. Thank you so much for the inspiration Amy, it is delicious!