I make some version of these quite often. I usually have most, if not all, of the ingredients on hand, which makes it a quick go-to meal. For day 21 of my #100DaysofSalad project I decided to whip-up a batch of these to share with friends. I make the dressing ahead of time, and allow it to sit, covered, at room temperature for an hour, which allows the flavors to marry. But if you’re in a pinch, don’t bother waiting; it’ll taste just as creamy and wonderfully spicy!
Peanut Noodle Salad
Serves 4
Ingredients
For the dressing:
½ cup peanut butter
¼ cup tahini
1 tablespoon Chili Oil
1 ½ tablespoon toasted sesame oil
5 tablespoons light soy sauce (4 tablespoons if you’re using dark soy sauce)
¼ cup neutral-flavored oil
2 tablespoons dark agave syrup or honey
1 tablespoon Sriracha
¼ teaspoon sea salt
For the salad:
12 ounce box of spaghetti noodles, cooked according to package instructions
1 carrot, peeled and julienned
1 red bell pepper, julienned
2-3 scallions, white & green parts, sliced on a diagonally, about ½ cup
8 ounces snow peas, quickly blanched by pouring hot water over them, then dunking them in cold water.
Instructions
To make the dressing combine all of the ingredients into the bottom of a large mixing bowl and whisk until smooth and uniform in color. The dressing will be sharply salty, but fear not. It is meant to season the entire dish. Set aside while you cook the pasta according to package instructions.*
Once the pasta is cooked, reserve about 1 cup of the cooking liquid and drain the pasta. Add the pasta to the bowl of dressing. Toss well. Then, add the remaining ingredients and toss once more. Serve immediately or at room temperature.
Notes
*If you have the time, make the dressing at least an hour in advance, before cooking the pasta. Allow it to sit, covered, at room temperature so that the flavors marry.
Consider adding shredded chicken or tofu for added protein.
