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Chilled-Out Peanut Noodle Salad

This is a huge hit for summer picnics and makes a super portable lunch that holds up for a couple days in the fridge. The recipe is very forgiving, you can use any vegetables you like, and take out anything you don’t love. In the winter, I put the same sauce over warm noodles and snow peas for a cold weather warmer. Very versatile! The proportions for the sauce can be wiggled, to be honest I usually eyeball it and tweak the amounts to taste… remember you want the flavor of the sauce to be STRONG, because its going to mellow out when it gets smothered all over the salad. For the Sauce: 1 clove garlic 1” cube ginger 3 tbs sesame oil 3 tbs soy sauce 3 tbs rice wine vinegar juice of 1 lime 1/3 cup water 1/3 cup peanut butter For the Salad: 9 oz package of soba noodles (or you can use regular spagetti/linguini) 1/4 purple cabbage sliced into thin strips 1 red bell pepper 1 large carrot, grated 1 handful of mung bean sprouts 1 package firm tofu, cubed 1 package frozen edamame, thawed 3 scallions, sliced on the bias (diagonally) Optional Garnish: Cilantro
Lime Juice