Peanut Noodle Salad

Coming up on the summer, I love having yummy, healthy variations on salad, that very rarely include lettuce. This is an asian inspired peanut noodle salad packed with vegetables and a rocking sauce that can also double as a marinade. You can double this recipe easily to take with you to a BBQ or party, and it is a definite crowd pleaser. I served it with a simple marinade and grilled chicken breast, but it would also be great with some meat skewers.
Devour this saucy peanuty goodness on a warm summer day without any guilt and make sure to enjoy!

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My Ingredients:
1/2 package of Whole-Wheat or Gluten-Free Linguine (I used rice pasta)
1-1/2 cups Edamame Beans (I just used one of the smaller frozen bags)
3 tbsp Low-Sodium Soy Sauce
3 tbsp Natural Peanut Butter
2 tbsp Rice Wine Vinegar
1 tbsp Honey
1  large nub Ginger, grated
1 1/2 tsp Sesame Oil
2 cloves Garlic, minced or grated
Pinch of Red Pepper Flakes (Flavour to your hotness liking)
3-4 Scallions, chopped
1-2 Carrots, Shredded
1 pepper, finely sliced (I recommend not using green)
1/2 Cucumber, finely sliced

My Method:
Cook pasta according to the package instructions, adding in the frozen edamame beans in the last 5 minutes of cooking time.

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Drain and rinse thoroughly, and set aside.

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Whisk together the soy sauce, peanut butter, vinegar, honey, ginger, sesame oil, garlic, and pepper flakes, until smooth and blended.

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Pour over pasta and edamame, tossing to coat.

Add in vegetables, toss, and enjoy!

Tipsy:
– Make sure you rinse your pasta thoroughly, it helps get off the extra starch off of your pasta. I made this recipe once without doing it and it was a gloopy mess.

-Feel free to add in any extra vegetables or herbs like cilantro and basil to add extra nutrition and flavour.

-Any form of gluten free pasta would work well in this, I actually find it adds more flavour!

-Although these seem like a lot of ingredients, all of the sauce ingredients will last you forever and are great pantry basics!

Details:

6 Servings

 

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