Thai Noodle Salad

June, 2018

This salad looks impressive, and tastes even better, but it’s easier than pie to make. If you don’t have brown rice ramen noodles, any Asian-style noodle will do.

For the dressing:

¼ cup unsalted dry-roasted peanuts

3 tbsp ginger, minced

¼ cup warm water

2 tbsp soy sauce

1 tbsp sugar

1 tbsp vegetable oil

2 tsp toasted sesame oil

For the salad:

1 ½ cups brown rice ramen noodles, cooked and rinsed with cold water

½ cup cucumber, thinly sliced

1 cup carrots, grated

1 bell pepper, thinly sliced (orange, red or yellow)

1 ½ cups baby spinach, chiffonade

½ cup sugar snap peas, chopped

¼ cup cilantro, chopped (optional)

For the dressing, blend all ingredients in a blender until smooth, about 20 seconds. For the salad, combine all the ingredients in a bowl, pour the dressing overtop, and toss until well coated. Best served at room temperature.

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