This hearty noodle salad is gluten-free and vegan. It goes well with my Asian Veggie Wrap recipe. Serves 3-4
Peanut Sauce
2 tablespoon unsalted peanut butter
1 tablespoon hoisin sauce (look in Asian food section)
1/2 tablespoon brown sugar
1/2 tablespoon rice vinegar
1+ teaspoons sesame oil
1+ teaspoon fresh ginger (grated)
1/4 – 1/2 teaspoon chili paste (to taste)
Noodle Salad
3oz rice noodles (med size — like fettuccine) (3 cups cooked)
1 cup carrot (grated)
1/2 cup peas (steamed, l minute & cooled)
1/2 cup cucumber (thin, 1/2 moons)
1/2 cup green onions (minced)
Garnish
Roasted peanuts, cilantro, green onions, chili paste
• Combine peanut butter, hoisin, brown sugar, rice vinegar, sesame oil, ginger & chili paste — Set aside
• Bring 6 cups of water to a boil — Add noodles — Cook 1 minute
• Turn off heat — Let sit for 9 minutes, stirring 2-3 times — Coat with a bit of oil — Cool
• Prepare all vegetables — Add to noodles
• Stir in peanut sauce — Add 1-2 tablespoons of water to thin salad — Chill
• Serve with condiments
