Rice Noodle Salad With Spicy Peanut Dressing Food

THAI NOODLE SALAD WITH PEANUT DRESSING

Steps:

• Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
• Thinly cut or shred the carrots, cabbage and cucumber. Cucumber can be left a bit bigger as it's softer.
• Heat some coconut oil in a pan and stir fry the tofu. When it starts to golden, add the soy sauce and maple syrup. Set aside to cool.
• Toast the peanuts in a pan. Don't add any oil as they need to be toasted not fried. Set aside to cool.
• In a small bowl, prepare the dressing mixing the smooth peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and lime juice
• Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
• Add chopped cilantro on the top and your salad will be ready to serve.

SPRING ROLL SALAD WITH PEANUT DRESSING

Steps:

• Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
• Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
• Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

RICE NOODLE SALAD W/ SPICY PEANUT SAUCE

Steps:

• Prepare rice noodles according to package instructions. Drain and rinse with cold water. Divide between serving bowls.
• Top rice noodles with cabbage, cucumber, carrot, edamame, and bell pepper.
• For the dressing whisk together peanut sauce ingredients and 4 tablespoons of water (or more, if you want it thiner).
• Drizzle salad with peanut sauce, and top with peanuts, fried onions and cilantro. Enjoy!

THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
• Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
• Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.

SPICY VEGETARIAN PEANUT NOODLE SALAD

Steps:

• In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
• PLATING: Serve in large serving bowl. Garnish with peanuts.
• BEVERAGE: Sparkling water with fresh lime and lemon.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
• Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
• Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
• Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
• When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

THAI RICE SALAD WITH PEANUT DRESSING

Steps:

• Cook rice as directed on package.
• Transfer to a large bowl.
• Whisk together peanut butter, vinegar, oil, soy sauce, sugar, ginger, garlic, and cayenne.
• Add peanut sauce, chicken, cucumber and onion to rice and mix well.
• Chill.
• Just before serving, stir in spinach.

SPICY RICE NOODLE SALAD

Steps:

• Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
• Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
• Cook linguine in a large pot of boiling water until al dente about 10 minutes.
• Drain and rinse pasta under cold water, transfer to large bowl.
• Toss with sesame oil to coat.
• Add carrot, bell pepper, and scallions to the bowl with the linguine.
• Add reserved peanut sauce to coat, tossing gently to combine.
• Refrigerate for 30 minutes.

NOODLE SALAD WITH SPICY PEANUT BUTTER DRESSING

Steps:

• Combine first 8 ingredients in small bowl; whisk to blend. Set dressing aside.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to medium bowl. Add bell pepper and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper. Line serving bowl with lettuce leaves. Transfer salad to prepared bowl. Sprinkle with cilantro and peanuts.

RICE NOODLE SALAD

Steps:

• Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
• Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender. Drain well and coarsely chop using scissors. Toss with all but 2 tablespoons of the dressing.
• If using Napa cabbage, cut the halved cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
• Line a platter or bowl with lettuce leaves and pile on the salad. Spoon on the remaining dressing, and serve.

COLD SESAME NOODLE SALAD WITH SPICY PEANUT DRESSING

Steps:

• Cook and drain pasta, toss with 1 T. of the sesame oil. **Do-Ahead Tip: cover and refrigerate for up to 8 hours.
• In a blender or food processor, process together the remaining 1 T. sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, vinegar, and brown sugar until smooth. Taste for soy and sugar. **Do-Ahead Tip: refrigerate up to 3 days. Let come to room temperature and whisk before using.
• Microwave the snow peas on High or plunge into boiling water for 1 minute. Shock in ice water, pat dry, and cut in half on the diagonal. **Can omit this step if they are young and tender.
• Add the snow peas, scallions, carrots, 2 T. of the peanuts, and 1 T. of the sesame seeds to the linguine. Pour half of the dressing over the salad and toss to coat. **Do-Ahead Tip: cover and refrigerate up to 24 hours.
• One hour before serving, remove the salad from the refrigerator and toss with more dressing if needed. Garnish with the remaining 2 T. of peanuts and 1 T. of sesame seeds.
• Note from contributor - I omit the 2 T. vegetable oil and use water in it's place. The dressing is a bit thinner, but healthier. Additions I enjoy: 1/4 cup chopped cilantro, several radishes - slivered, red pepper flakes for some "heat", and chopped red pepper for their vitamins and a splash of color.