Recipes

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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