While I don't like to repeat meals and recipes often, one thing that I do make regularly for a quick and easy dinner is Asian noodles with veggies. I have tried a few different variations on this dish - changing up the vegetables or the sauce, but my favourite version is peanut noodles. I love peanut sauce and it's so easy to make yourself using ingredients from your pantry.
I know there are a ton of recipes out there for peanut noodles already, but this one for a soba noodle salad with ginger peanut dressing from Vegetarian Times that I tried recently was so good that I had to post about it! One thing that makes it different from any other recipe that I've seen is that you actually blend cilantro into the sauce as well as adding fresh cilantro on top. The sauce was delicious - it had the right amount of peanut butter and it was a bit tangy, which I liked.
Another part of this recipe that made it stand out from others was that it includes sliced cucumber, which I have never tried adding to my noodles before, but it was perfect in this recipe!
I loved this recipe on its own, but I think it would also be good with some tofu added in for a more substantial meal.
Adapted from Vegetarian Times
6 oz dried noodles, preferable soba noodles but spaghetti would also work (I used kamut udon noodles)
1 red pepper, sliced thinly
about 1/2 to 2/3 of a large English cucumber, peeled, seeded and sliced into half moons
1 large carrot, peeled and grated
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
1/2 cup smooth peanut butter
1/4 cup rice vinegar
1 tbsp agave nectar or maple syrup
2 tsp soy sauce
zest and juice of one lime
1 tbsp minced fresh ginger
1 clove of garlic, minced
1/4 cup cilantro
a dash or two of hot sauce, such as Sriracha (optional)
Cook the noodles according to package directions. Drain and rinse with cold water, then set aside.
Prepare all the vegetables (red pepper, cucumber and carrot) and add to noodles.
Add all ingredients for the dressing to a blender or food processor and puree until smooth. Add 1-2 tbsp of water to thin out if necessary.
Pour the dressing over noodles and mix thoroughly. Serve at room temperature or refrigerate until serving time. Garnish each serving with the chopped cilantro and peanuts.
Makes 4 servings.
This recipe was submitted to Wellness Weekends at Diet Dessert & Dogs.