Cold Peanut Noodle Salad

Cold Peanut Noodle Salad

This salad is the perfect cold lunch or light dinner for those unbearably hot days. Admittedly, you do have to turn on the stove to boil the noodles but I promise that’s it. After that it’s all slicing and stirring! If the idea of turning on your stove still has you questioning how easy and refreshing this salad is, then opt for rice or mung bean noodles. They only require soaking in hot water. Enjoy the salad cold or at room temperature.

Serves 2

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Ingredients
1 Package (75 -100 g) of Ramen Noodles (or any long noodle)
2 Persian Cucumbers (175 g) sliced thin
4 -5 Radish sliced
1 1/2 cups (140 g) Sugar Snap Peas cut in half or thirds
2 Green Onions sliced thin
1-2 Tbsp (15-30 g) Cilantro chopped
Peanut Sauce (see below)

Peanut Dressing

2 1/2 Tbsp (37.5 g) Peanut Butter
1 Tbsp (15 ml) Rice Vinegar
1 Tbsp (15 ml) Soy Sauce
1 Tbsp (15 ml) Maple Syrup
2 Tbsp (30 ml) of Water
2 tsp (10 ml) Toasted Sesame Oil
Salt & Pepper to taste

Directions

1. Make the peanut sauce by combining all of the ingredients in a small bowl and whisking until smooth and creamy. Set aside.

2. Boil the noodles according to package directions. Drain and set aside to cool.

3. While the noodles are cooking, prep all of your veggies.

4. To a large bowl add the cooled cooked noodles. Then add the cut sugar snap peas, radish, green onions, cucumbers and cilantro. Pour over the peanut dressing and toss well.

5. Serve and enjoy!