Introduction
This vibrant and flavorful salad, featuring fresh vegetables and a creamy peanut dressing, is perfect for a light lunch or a side dish at your next gathering. The combination of textures and flavors makes it a delightful option for any meal.
Ingredients
For the Dressing:
– 1/4 cup smooth peanut butter
– 1 tablespoon toasted sesame oil
– 1 tablespoon canola oil (or other neutral oil)
– 2 tablespoons soy sauce
– 2 tablespoons sweet chili sauce
– 1 tablespoon sriracha (adjust spiciness to taste)
– 2 tablespoons lime juice (or substitute with rice or cider vinegar)
– 1 garlic clove, minced
– 2 to 4 tablespoons water, if needed
For the Salad:
– 350g (12 oz) fresh egg noodles (about 4 cups, packed)
– 1.5 cups julienned carrot (1 large or 2 small carrots)
– 2 cups bean sprouts
– 1.5 cups green beans, halved
– 1.5 cups finely sliced red bell pepper (1 large)
– 3 green onion stems, finely sliced on the diagonal
– 1 tablespoon white sesame seeds (preferably toasted)
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Yield
Serves 4-6
Detailed Directions and Instructions
Prepare the Noodles
Cook the fresh egg noodles according to the package instructions. Once cooked, drain, rinse under cold water, and set aside to cool.
Make the Dressing
In a bowl, combine the peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chili sauce, sriracha, lime juice, and minced garlic. Mix well until smooth. If the dressing is too thick, add water, one tablespoon at a time, until the desired consistency is achieved.
Cook the Green Beans
Steam or boil the halved green beans until they are tender but still crisp. Once cooked, drain and rinse under cold water to stop the cooking process.
Assemble the Salad
In a large mixing bowl, combine the cooled noodles, julienned carrot, bean sprouts, cooked green beans, sliced red bell pepper, and green onions. Pour the prepared dressing over the salad ingredients. Toss everything together until well combined and evenly coated with the dressing.
Garnish and Serve
Sprinkle the salad with toasted white sesame seeds. Serve immediately at room temperature, or refrigerate and serve cold. This salad can be stored in the refrigerator for up to 4 days.
Notes
Spiciness Adjustment
Adjust the amount of sriracha in the dressing based on your preferred level of spiciness.
Noodle Variations
You can substitute fresh egg noodles with other types of noodles such as rice noodles or soba noodles if desired.
Vegetable Substitutions
Feel free to add or replace vegetables with your favorites, such as cucumbers, bell peppers, or shredded cabbage.
Storage Tips
For optimal freshness, store the salad dressing separately and combine it with the salad just before serving.
Cook Techniques
Preparing Fresh Egg Noodles
Cook fresh egg noodles by following the instructions on the package. Drain them once cooked, and rinse under cold water to stop the cooking process and cool them down.
Making a Smooth Dressing
To create a smooth dressing, combine peanut butter, toasted sesame oil, canola oil, soy sauce, sweet chili sauce, sriracha, lime juice, and minced garlic in a bowl. Mix thoroughly until the ingredients are well integrated. If the dressing is too thick, gradually add water one tablespoon at a time until you reach your desired consistency.
Cooking Green Beans
Green beans can be cooked by steaming or boiling until they are tender yet still crisp. Once cooked, drain and rinse them under cold water to halt the cooking process and preserve their vibrant color and crunch.
Assembling the Salad
In a large mixing bowl, combine the cooled noodles with julienned carrot, bean sprouts, cooked green beans, sliced red bell pepper, and finely sliced green onions. Drizzle the prepared dressing over the mixed ingredients and toss until everything is evenly coated.
Garnishing and Serving
Before serving, sprinkle the assembled salad with toasted white sesame seeds to add flavor and texture. You can serve the salad immediately at room temperature or refrigerate it for a colder option. It can be stored in the refrigerator for up to four days.
FAQ
Can I use a different type of noodle?
Yes, you can substitute fresh egg noodles with other types of noodles, such as rice noodles or soba noodles, to suit your preference.
How do I make the dressing less spicy?
To reduce the spiciness of the dressing, simply use less sriracha or omit it entirely. You can also balance the heat with additional peanut butter or sweet chili sauce.
What can I do if I don’t have lime juice?
If you don’t have lime juice, you can substitute it with rice vinegar or cider vinegar for a different flavor profile.
Can I add more vegetables to the salad?
Absolutely! Feel free to add any vegetables you enjoy, such as cucumbers, bell peppers, or kale, to enhance the salad’s flavor and nutrition.
How long will this salad last in the fridge?
The salad can be stored in the refrigerator for up to 4 days. Be sure to keep it in an airtight container to maintain freshness.
Conclusion
The combination of vibrant fresh vegetables with a rich and flavorful dressing creates a delightful salad that is perfect as a light meal or a satisfying side dish. The balance of flavors from the peanut butter, lime juice, and sriracha, along with the crunch from the fresh ingredients, makes this dish appealing to a variety of palates. Enjoy this refreshing salad as is, or customize it to your taste!
More recipes suggestions and combination
Thai Noodle Salad
Add cooked shrimp or grilled chicken for added protein and a sprinkle of fresh cilantro for an extra layer of flavor.
Spicy Peanut Zucchini Noodles
Substitute the egg noodles with spiralized zucchini for a low-carb version, keeping the dressing the same to maintain the delicious flavor profile.
Asian Cabbage Salad
Replace the bean sprouts with finely shredded green cabbage for a crunchy twist. Toss in some peanuts for additional texture.
Vegetable Spring Rolls
Use the same salad ingredients wrapped in rice paper for fresh spring rolls. Serve with the peanut dressing as a dipping sauce for an exciting appetizer.
Peanut Butter Roasted Chickpeas
Make a snack by coating chickpeas in a mixture of peanut butter and spices, then roasting them until crispy. These make a great topping for the salad or a healthy snack on their own.
