Asian Vegetable Noodle Salad with Spicy Peanut Sauce

Name: Asian Vegetable Noodle Salad with Spicy Peanut Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 6 Tablespoons peanut butter (creamy); 1/4 cup coconut milk (unsweetened, broth or water can be substituted); 2 Tablespoons lime juice; 2 Tablespoons soy sauce (low-sodium); 1 Tablespoon Hoisin sauce; 1 Tablespoon sesame oil; 1 teaspoon ginger (grated); 1 teaspoon garlic (grated); ½ teaspoon coriander; ½ teaspoon cayenne pepper (or 1 Tablespoons red chili paste, more or less to taste for spiciness); 1 Tablespoons chopped cilantro; 8 ounces linguine (cooked to al dente, rinsed in cold water); 1 orange bell pepper (seeds removed, cut into matchstick-size strips); 6 green onion (green parts chopped); 1/2 cup carrots (cut into matchsticks); 1 cup cabbage (shredded); 1/2 cup pea pods (sliced); 1/4 cup cilantro (chopped); 1/4 cup peanuts (salted, chopped or whole); 3 chicken breasts (sliced (optional); 1-2 Tablespoons peanut oil (or vegetable oil); 2 Tablespoons lime juice (for garnish); 1 teaspoon ginger (grated, for garnish); 1 teaspoon garlic (grated, for garnish); 2 Tablespoons sauce (low-sodium soy, for garnish)

Asian Vegetable Noodle Salad with Spicy Peanut Sauce is a vegetable packed pasta salad that is the perfect summer dish.

Prep30 min
Cook10 min
Total40 min
Makes6 servings
Calories488

Ingredients

6 servings

6 Tablespoons peanut butter (creamy)
1/4 cup coconut milk (unsweetened, broth or water can be substituted)
2 Tablespoons lime juice
2 Tablespoons soy sauce (low-sodium)
1 Tablespoon Hoisin sauce
1 Tablespoon sesame oil
1 teaspoon ginger (grated)
1 teaspoon garlic (grated)
½ teaspoon coriander
½ teaspoon cayenne pepper (or 1 Tablespoons red chili paste, more or less to taste for spiciness)
1 Tablespoons chopped cilantro
8 ounces linguine (cooked to al dente, rinsed in cold water)
1 orange bell pepper (seeds removed, cut into matchstick-size strips)
6 green onion (green parts chopped)
1/2 cup carrots (cut into matchsticks)
1 cup cabbage (shredded)
1/2 cup pea pods (sliced)
1/4 cup cilantro (chopped)
1/4 cup peanuts (salted, chopped or whole)
3 chicken breasts (sliced (optional)
1-2 Tablespoons peanut oil (or vegetable oil)
2 Tablespoons lime juice (for garnish)
1 teaspoon ginger (grated, for garnish)
1 teaspoon garlic (grated, for garnish)
2 Tablespoons sauce (low-sodium soy, for garnish)

Method

1
Blend peanut butter, coconut milk, lime juice, soy sauce, Hoisin sauce, sesame oil, ginger, garlic, coriander, cayenne pepper and chopped cilantro until smooth. Taste and adjust seasonings to taste Set aside.
2
Combine the cooked linguine, bell pepper, green onions, carrots, cabbage, pea pods and cilantro in a large mixing bowl. Pour the dressing over the salad and toss to combine. Garnish with chopped peanuts and fresh cilantro.
3
Optional chicken: Add prepared cold chicken {you can shred it if you prefer or serve it sliced}.

Notes

You can modify this salad to include whatever vegetables you think would work. I have used a variety of bell peppers, added jalapeños and used sliced carrots in place of matchstick. If you don't like spice you can leave our the cayenne pepper/red chili paste from the peanut sauce.