Thai Inspired Noodle Salad with Peanut Sauce
Ingredients
- 12 ounces dry noodles (rice, soba, etc.)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded or grated carrot
- 4 scallions, sliced
- 1 cup edamame, defrosted
- 1 batch peanut sauce
Garnishes
- about 1/2 cup chopped cilantro
- optional: 1/2 cup crushed peanuts, chopped
Preparation
Bring a large pot of water to a boil.
Cook pasta according to package instructions.
Wash the veggies and slice them into long, thin strips.
Rinse the cooked pasta with cold water and add it to a large serving bowl.
Add the veggies and stir together.
Pour half the sauce over the pasta and mix together, adding more sauce until desired consistency is reached.
Top with fresh cilantro, scallions, peanuts, and sesame seeds.
Tips
Use a mandoline for the cabbage to make slicing easier.
For the carrot, use a grater or pulse in a food processor for convenience.
Adjust sauce amount based on preference; unused sauce can be stored in the fridge.
