If you are like me, I look for all the cold salad options for summer meals. Anything that can help me feed the family without turning on the stove is cool with me! This easy and super-flavorful vegan version of cold noodle salad can also be made for meat-eaters by adding some grilled or pan-cooked chicken, then tossing in a little extra sauce.
Thai Noodle Salad
INGREDIENTS
Sesame Peanut Sauce
- ¼ cup soy sauce
- 3 Tbsp sesame oil
- 4 Tbsp peanut butter
- 2 Tbsp rice vinegar
- ½ cup water
- ¼ tsp ginger, grated
- 4 tsp garlic, minced
- 1 lime, juiced
Noodle Salad
- 1lb linguine
- 1 red bell pepper, chopped
- 1 cup carrots, shredded
- 1 bunch cilantro
- ½ cup scallions, chopped
- ½ red onion, chopped
TO MAKE
- Cook noodles in water with 1 tsp baking soda (this creates a bouncy, ramen-like consistency). Rinse well, drain and cool.
- Mix all veggies together with the noodles.
- In a small saucepan, warm the sauce ingredients, adding more water until the sauce is smooth.
- Add sauce to the noodles and cool in the refrigerator until dinner time. Garnish with cilantro, chopped peanuts and a few chopped scallions.
Enjoy!
