This peanut noodle salad is a great recipe that you can throw together in an hour or so and have lunches made for a week. :D I found this recipe years ago in Nigella Lawson's book Nigella Express and have since messed with it a bit because I just can't help myself. (I highly recommend the book by the way - so many easy and fast dinner ideas!)
You can sub out the veggies in the salad with anything else you like too - I've done bean sprouts, onions, cabbage, carrots and more. Just make sure it's something hearty that won't wilt from moisture.
Plus, the ingredients for these peanuts noodles are great pantry builders. Hooray!
Step 1: Ingredients:
▵16-20 oz of noodles cooked al dente - I prefer soba!
▵ 4-6 cups of bite size veggies - I used sugar snap peas and sweet mini peppers
▵ 4 green onions, sliced fairly thin
▵ cilantro & limes for topping
▵ 1 tablespoon vegetable oil
for the dressing:
▵ 1/2 cup smooth peanut butter (I accidentally used crunchy on this batch, which tastes great but is more grainy!)
▵ 1 tablespoon soy sauce
▵ 1 tablespoon sesame oil
▵ 1 tablespoons of vegetable or olive oil
▵ juice of one lime
▵ 1-2 tablespoons of chili garlic sauce (depends on how hot you like it)
You'll also want some large bowls to do mixing in. This creates a ton of noodles!
Step 2: Prep Work
Boil and drain your noodles and immediately rinse with cold water until completely cooled. Shake them in the colander to dry them as best you can, and then pour over a tablespoon of vegetable oil and work it in with your hands. This will coat the noodles and keep them from sticking.
Slice as thin as desired.
Combine all ingredients in a bowl and microwave for 1-2 minutes, stirring frequently until it comes together. :)
Make sure to taste it at this point and alter if needed.
Step 3: Combine!
Serve with cilantro and lime wedges so everyone can season to taste.
This stores super well for 4-5 days in the fridge so you can have lunches for a week! Enjoy. :)