Asian Style Peanut Noodle Salad

We have been enjoying this Asian style pasta salad for years and it is always a fan favorite. It is the perfect side dish to bring to a pot luck in the summertime, or to serve during an Asian themed dinner party. The marriage of flavors from peanut butter to soy sauce to coconut milk will have you going back for seconds. And as with most salads, this gets more flavorful as it sits longer. Enjoy!

Asian-style Peanut Noodle Salad

1 (16 oz) package thin spegetti or angel hair pasta, cooked

2 large cucumbers, peeled

1 (10 oz) package shredded carrots

6 green onions, sliced into 1/2 inch pieces

3/4 cup lite soy sauce

1/2 cup coconut milk

1/2 cup rice wine vinegar

1/2 cup peanut butter

4 garlic cloves

1 tsp sesame oil

1 tsp dried crushed red pepper flakes

1/2 tsp salt

1/2 cup peanuts

Cut the peeled cucumbers in half lenthwise and remove seeds; then slice cucumber into half moon shaped slices. Add to large bowl along with pasta, carrots, and onions.

Whisk together soy sauce and next 7 ingredients and pour over pasta mixture. Top with peanuts and toss to coat. Cover and refrigerate for several hours for flavors to marry.

Serve chilled or at room temperature.

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Comments

  1. Will Carrell says

    The recipe looks good (have not tried it yet).
    But I can help commenting on the pictures. Both of the pictures have major chopstick taboos.
    Pic one…crossed chopsticks in China are/used to be a death threat or just a way of saying F*** You.
    Pic two…chopsticks stuck into food is very similar to the Japanese death ceremony (they put two sticks of incense in a bowl of rice for the dead).

    Sorry to be snobbish about this. I probably wouldn’t have commented if it wasn’t for the fact that its an Asian food recipe. I do realize that it was just for aesthetic purposes.

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