Simple Green Smoothies
Cold Noodle Salad with Thai Peanut Sauce
This cold noodle salad tosses crunchy carrots, bean sprouts, green beans, bell pepper and cabbage in a homemade Thai peanut sauce with lime, ginger and sriracha. Serve it as a light lunch or a dinner side, ready in 30 minutes.
Ingredients
For Dressing
- ¼ cup peanut butter
- 2 tbsp sesame oil toasted
- 1 tsp pure maple syrup
- 3 tbsp tamari
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 2 tbsp lime juice
- 1 tsp ginger root grated
- 2 garlic clove minced
- 2 tbsp water more if needed
For Salad
- 6 oz Asian noodles egg, lo mein, ramen, etc
- 1.5 cup carrot julienned
- 2 cup bean sprouts
- 1.5 cup green beans fresh + halved
- 1 red bell pepper finely sliced
- 2 cup cabbage shredded (red or green)
- 3 green onions stems finely sliced on the diagonal
- 1 tbsp sesame seeds preferably toasted
- ¼ cup cilantro fresh, on top
Instructions
- Cook the noodles according to the package directions. Drain, rinse and set aside to cool.
For Dressing
- Whisk together the peanut butter, sesame oil, maple syrup, tamari, sweet chili sauce, sriracha, lime juice, ginger and garlic, adding the water only as needed to loosen the dressing.
For Salad
- Steam the green beans until just tender but still crisp. Drain and rinse under cold running water to cool. While the beans cook, prepare the carrot, bell pepper, cabbage and green onions.
- Place the noodles, green beans, carrot, bean sprouts, bell pepper, cabbage and green onions in a large bowl and toss with the dressing.
- Garnish with the sesame seeds and cilantro and serve at room temperature. Refrigerate leftovers for up to 4 days.
Recipe Notes
- Gluten-Free: Use rice noodles labeled certified gluten-free, and check that the tamari and sweet chili sauce are gluten-free too.
- Veggie Swaps: Use whatever crunchy vegetables you have, such as snap peas, cucumber or shelled edamame. Drained canned green beans work in a pinch.
- Peanut-Free: Sunflower seed butter or tahini can replace the peanut butter in the dressing.
- Storing: The noodles absorb dressing as they sit, so hold back a little if you make it ahead and toss it in before serving. Leftovers keep in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 2cups | Calories: 440kcal | Carbohydrates: 69g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 302mg | Potassium: 684mg | Fiber: 7g | Sugar: 22g | Vitamin A: 9450IU | Vitamin C: 73mg | Calcium: 113mg | Iron: 3mg
