Photo: Peanut Noodle Salad Recipe
Ingredients
- 8 ounces rice vermicelli noodles
- 6 tablespoons fresh lime juice
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons creamy peanut butter
- 3 tablespoons packed dark brown sugar
- 3 tablespoons vegetable oil
- 1 small red bell pepper, thinly sliced
- 1/2 cup sliced scallions
- 1/2 cup roughly chopped fresh basil
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup roughly chopped fresh mint
- Kosher salt
- 1/3 cup salted roasted peanuts, roughly chopped
Directions
Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
Photograph by Anna Williams
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By indigo_butterfl...
Portland
on January 26, 2012
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My whole family agreed, by far the worst thing I ever made for dinner! I saw this in the most recent Food Network magazine and thought it sounded like something different than the usual. Yep, it was different, but not in a good way. My husband, who eats everything, couldn't even eat it. You can't rate less than 1 star otherwise I would give it a -10. The whole thing ended up in the garbage.
By wendyjrichardson
on January 08, 2012
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I substituted chopped cabbage for the noodles, added some diced jalapeno to the cabbage, and a little jalapeno hot sauce to the sauce. It made a terrific spicy slaw! Anxious to try it with the noodles.
By emilyphillimore
Long Beach, CA
on January 03, 2012
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Soooo good! We're vegetarians and we've added tofu but it's just as good and filling enough without. Super easy to make!
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