I mentioned a few posts ago that I was really on an Asian kick, and I wasn’t kidding. I’ve got another one. Only because I had 8 oz of fresh rice stick noodles leftover, and I wanted to use them up. I have no idea how long they would be good for, and the packaging was absolutely no help.
It’s “spring” here in Minnesota, so we must start thinking about our summer figures. Oh, and I have a small event coming up at the end of August that I’d like to look my best for 😉 I love eating salads; they are so versatile, and definitely a meal for spring and summer. While the technical start of spring was March 20th, we’ve had nothing close to what we would call “spring weather”. In fact, we just had a snow storm this week, dumping up to 9″ of snow in some areas. More snow is in the forecast for this weekend. I’m really glad I put all my patio furniture together and out on my deck when it was nice two weeks ago.
But let’s talk about the salad. I really loved this salad, and the noodles bring a lot of sustenance to it. As a carb lover, adding the carbs right into my salad is brilliant! The original recipe was for a noodle salad, but I just added more lettuce and took out some noodles to make a more salad-salad :p This still made a huge salad, enough for Nate and I to have dinner, and each take it for lunch for two days. We ran a little short on the dressing, but that’s no biggie, though in my opinion, it was the best part! I loved all the veggies in this salad, and I added in bean sprouts (as they were also leftover from the Pad Thai I made earlier in the week). This was a great way to use up leftover veggies, noodles, and bean sprouts to create a new exciting entrée salad. It came together super fast, too, which is always a huge plus!
Spicy Peanut Noodle Salad
Source: Adapted from Branny Boils Over
For the dressing:
5 tbsp low sodium soy sauce
2 tbsp water
3 tbsp peanut butter
2 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp fresh ginger, minced
3 cloves garlic
1 tsp sugar
1 Serrano chile, seeded
1/3 cup peanuts
For the salad:
1/2 red bell pepper, julienne
1/2 yellow bell pepper, julienne
2 carrots, shredded
1 head romaine lettuce, sliced into ribbons
2 boneless, skinless chicken breasts, cooked and shredded
4 oz rice stick noodles, cooked and cooled
1 1/2 cup bean sprouts, thoroughly rinsed (I quickly sautéed mine)
1/4 cup cilantro, chopped
crushed red pepper flakes
1. Combine all dressing ingredients in a food process, except for the peanuts. Puree until smooth. Add peanuts and pulse until coarsely chopped.
2. In a large bowl, combine all salad ingredients. Pour dressing over the top and toss to combine. Garnish with cilantro and red pepper flakes before serving.