Asian Peanut Noodle Salad
Author: 
Recipe type: Salad
Cuisine: Asian
 
This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 1 lb. flat rice noodles (or fettucini noodles)
  • ⅓ c. chunky peanut butter
  • ½ c. coconut milk
  • ¼ c. chopped tomato
  • 3 Tbsp. fish sauce or tamari
  • 2 minced whole scallions
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. minced fresh ginger
  • 1 minced jalapeno pepper OR 1-3 tsp. hot sauce, to taste
  • 1 Tbsp. sugar/honey
  • Juice & zest from 1 lime
  • 4-6 cups vegetables cut into bite sized pieces, blanched appropriately & ice bath cooled*
  • ¼ c. basil chiffonade &/or chopped cilantro (garnish)
  • 3 Tbsp. chopped peanuts (garnish)
Instructions
  1. Boil noodles according to package’s directions, run under cold water & drain.
  2. Bring a large pot of salted water to a boil.
  3. Combine sauce ingredients peanut butter through lime in a heavy bottomed sauce pan & slowly bring to a simmer uncovered, stirring frequently.
  4. Simmer for about 5 minutes & remove from heat.
  5. Meanwhile, blanch vegetables of choice in separate batches with like vegetables until au dente & immediately cool in an ice water bath (broccoli, cauliflower, & fennel bulb/stems – 2-3 minutes; bok choi stems, chard stems, summer squash, & peas – 1-2 minutes; bok choi or chard leaves – 30 seconds).
  6. Drain vegetables & toss with noodles & slightly cooled peanut sauce.
  7. Garnish with herbs & peanuts & serve warm or at room temperature.
Recipe by Driftless Organics at https://www.driftlessorganics.com/organic-asian-peanut-noodle-salad/