Real Recipe: Easy Peanut Noodles with Lime Vinaigrette Salad

Stopped at the farmer’s market today to pick up some fresh cucumbers, the last ingredient I needed to make a Peanut Noodle dish I have been craving for the past couple of weeks. It was a perfect dish for a hot night, in which one of my best friends and I sat on the porch catching up on our lives, sipping our glasses of wine, and eating what turned out to be a delicious meal!

This dish is light enough for a warm summer night, yet filling at the same time. I made mine without meat (you’ll find I don’t cook with meat very often!), but you could add cooked chicken to yours if you prefer the extra protein.

Easy Peanut Noodles (adapted from smittenkitten.com’s Peanut Sesame Noodles) (feeds approximately 6 people)

Ingredients:

1 lb. soba or spaghetti noodles (I used organic whole-wheat spaghetti noodles)

4 scallions, thinely sliced (organic preferably)

2 red bell peppers, cut into thin strips (organic preferably)

2 medium cucumbers, thinly sliced (organic preferably)

1/2 cup peanut butter (organic preferably)

1/4 cup soy sauce

3 cloves garlic, minced (organic preferably)

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey

1 pinch red pepper flakes, or a squirt of hot sauce or chili paste (more if you like it spicy!)

1/2 cup roasted peanuts, chopped (optional)

 

 Directions:  

  1. Boil 6-8 quarts of water (covered with a lid to save time and energy!)

  2. While water is coming to a boil, combine peanut butter, soy sauce, rice vinegar, garlic, sesame oil, honey, and pepper flakes in a bowl; whisk to combine (can add hot water to thin out sauce, I used about 1/4 cup)

  3. When water reaches a boil, cook noodles according to directions (or until tender)

  4. Drain noodles and add back into pot

  5. Pour in peanut sauce

  6. Add scallions, bell peppers, and cucumbers; stir to combine

  7. Garnish with chopped peanuts (optional)

  8. Can serve warm immediately, or put into fridge for 10-15 minutes and serve cool

Lime Vinaigrette Salad

Ingredients:

6 cups salad (I used Romaine, but a Spring Mix would work well too!) – organic

1/4 cup scallions, thinly sliced

1/4 cup cilantro leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1/4 cup peanut oil

1/2 tbsp peanut butter

1 tsp soy sauce

1 garlic clove, minced

2 limes, cut into quarters (approximately 1/4 cup lime juice)

 

Directions:

  1. Add peanut oil, peanut butter, soy sauce, garlic, lime juice (from whole limes), and peanuts together in bowl; stir to combine

  2. Combine salad, scallions, and cilantro leaves together

  3. Pour dressing over salad; toss to combine

Mmm…nothing says summer like a light, refreshing, clean dish like this! Enjoy!

 

Trackbacks

  1. […] for today, I give you this: Gluten-free Peanut Noodles. I’ve made these before (here!), but altered the recipe as I used gluten-free noodles (and changed up the sauce a bit!). More of a […]

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