Peanut-Noodle Salad

Ingredients

  • 2 large cucumber
  • ¾ cup lite soy sauce (we used reduced-sodium soy sauce)
  • ½ cup coconut milk
  • ½ cup rice wine vinegar
  • ½ cup chunky peanut butter
  • 4 garlic cloves, minced
  • 1 tsp. sesame oil (we used toasted sesame oil)
  • ½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
  • ½ tsp. salt (we used kosher salt)
  • 1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
  • 1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
  • 6 green onions, cut into 1 ½-inch pieces

Directions

  1. Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
  2. In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.

*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.

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While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !

Recipe source unknown.

Take care everybody !

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