Cold Noodle Salad with Thai Peanut Sauce

Name: Cold Noodle Salad with Thai Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup peanut butter; 2 tbsp sesame oil (toasted); 1 tsp maple syrup; 3 tbsp tamari; 2 tbsp sweet chili sauce; 1 tbsp sriracha; 2 tbsp lime (juice); 1 tsp ginger root (grated); 2 garlic cloves (minced); 2 tbsp water (more if needed); 6 oz Asian noodles (egg, lo mein, ramen, etc); 1.5 cups carrot (julienned); 2 cups bean sprouts; 1.5 cups green beans (fresh + halved); 1 red bell pepper (finely sliced); 2 cups cabbage (shredded (red or green)); 3 green onions (stems finely sliced on the diagonal); 1 tbsp sesame seeds (preferably toasted); 1/4 cup cilantro (fresh, on top)

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

gluten free recipe

Cold Noodle Salad with Thai Peanut Sauce

Instructions

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Step 1

Prepare noodles according to the packet directions. Drain, rinse and set aside to cool.

Step 2

Mix together all dressing ingredients, using water only if needed to loosen.

Step 3

Steam green beans until just cooked, tender but still crisp. Drain under running water to cool.

Step 4

Chop and slice salad veggies while green beans are cooking.

Step 5

Place salad ingredients in a big bowl and toss with dressing.

Step 6

Garnish with sesame seeds and cilantro, then serve at room temp. Keeps up to 4 days in fridge.

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