15 minutes
A refreshing yet hearty salad with spicy peanut dressing, fresh vegetables, and noodles.
Fresh Chinese Noodles
0 oz
Chunky Peanut Butter
cups
tablespoons
Fresh Ground Chili Sauce
tablespoons
Lime Juice, fresh
tablespoons
Toasted Sesame Seed Oil
tablespoons
Garlic, grated
cloves
tablespoons
tablespoons
Bell Pepper, sliced into thin strips
each
Cucumber, seeded and sliced into fine julienne or small half moons
each
Mung Bean Sprouts
cups
Fresh Basil Leaves, loosely packed
cups
Scallions, finely sliced at a severe bias to create long, thin strips
each
Jalapeno Peppers, seeds and ribs removed, sliced into fine strips
each
Red Thai Bird Chilis, finely minced (optional)
each
Roasted Peanuts, roughly crushed
cups
1. Cook the noodles
Cook the fresh Chinese noodles according to the package directions. Once tender, immediately transfer them to a bowl of ice water. Agitate gently until thoroughly chilled, then drain well.
2. Prepare the dressing
While the noodles are chilling, whisk together the chunky peanut butter, soy sauce, fresh ground chili sauce, lime juice, toasted sesame seed oil, grated garlic, sugar, and warm water in a large bowl until smooth and homogeneous.
3. Combine noodles and dressing
Add the well-drained noodles to the bowl with the dressing. Toss to coat evenly with the rich, spicy peanut mixture.
4. Add vegetables
Add the sliced bell peppers, julienned cucumber, mung bean sprouts, fresh basil leaves, finely sliced scallions, and jalapeño peppers. Optionally, add the finely minced red Thai bird chilis for extra heat. Toss until vegetables are well-distributed and coated with the dressing.
5. Serve and garnish
Transfer the salad to serving plates or a large serving bowl. Sprinkle with roughly crushed roasted peanuts on top. Serve immediately.
Replace the protein with thinly sliced grilled beef, use vermicelli noodles, adjust the dressing by adding lime juice and a hint of sugar, and garnish with crushed peanuts and fresh cilantro.
Keep the tofu and pan-sear it, use soba noodles with a touch of miso in the dressing, add edamame and nori strips, and garnish with sesame seeds and pickled ginger.
Swap out the tofu for grilled shrimp, use rice noodles, add a bit of fish sauce and lime juice to the dressing, include Thai basil and mint for the herbs, and toss in some bean sprouts for extra crunch.
Use shredded poached chicken as the protein, opt for soba or udon noodles, make the dressing spicy with Szechuan chili paste or chili oil, and include green onions and toasted sesame seeds.
Cook bulgogi-style beef or marinated tempeh, dress with a gochujang-based sauce, include kimchi, and top with green onions and sesame seeds.
Choose high-quality noodles like soba for an earthy flavor, or rice noodles for a lighter touch. Cook al dente, rinse under cold water to stop cooking and prevent clumping.
Ensure your dressing has a balance of savory, sweet, tangy, and spicy. Taste and adjust seasonings as needed. Freshly grated ginger and minced garlic add a zesty kick.
Use fresh herbs generously for aromatic properties and toast the peanuts to intensify flavor and add crunch.
Achieve uniform, thin slices using a mandoline or sharp knife for even flavor distribution and pleasing texture.
Toss noodles with most of the dressing and let them sit to absorb flavors. Add veggies and herbs, toss again, and top with remaining dressing and peanuts before serving.
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