Peanut Noodle Salad

It’s Tuesday, and that means it is recipe time! I made this for the meal service this last week, and I loved how it turned out. I served the leftovers the last night, and Jason and I devoured every last bite. Great stuff. Hopefully this inspires you to get in the kitchen!

P.S. if you can’t find thin rice noodles, use thicker ones and soak them longer, or mung bean noodles.

Peanut Noodle Salad

Makes dinner for 2

2 small packages of thin rice noodles, uncooked or 2 cups cooked

4-6 green onions

1 cup of spring peas

3 carrots, shredded

½ an English cucumber

½ cup of chopped peanuts

¼ cup of peanut butter

1 tablespoon of soy sauce

1 tablespoon agave

2 tablespoons of rice vinegar

About 2 tablespoons of lime juice

8-10 basil leaves

If the rice noodles are uncooked, boil water and soak the rice noodles for about 5 minutes, until soft. Meanwhile, in a bowl, whisk together the peanut butter, rice vinegar, agave, lime juice, and soy sauce. Once smooth, set to the side. Remove the ends from the green onions, dice. Slice the green pea pods thinly. Shred the carrots. Remove the ends from the English cucumbers, and dice. Add the rice noodles to the peanut butter mixture, and toss. Add all the ingredients and toss. Chiffonade the basil leaves, and sprinkle on top. Serve.