Indulge in a symphony of flavors with the tantalizing Noodle Salad with Peanut Lime Vinaigrette. This refreshing dish combines the delicate chewiness of noodles with a medley of colorful vegetables, creating a vibrant and textural experience. Tossed in a creamy and tangy peanut lime vinaigrette, each bite bursts with a harmonious blend of sweet, sour, and savory notes. The aromatic dressing, made with creamy peanut butter, zesty lime juice, and a hint of heat from chili flakes, elevates the salad to a culinary masterpiece. Accompanying this delightful noodle salad are three additional recipes that will tantalize your taste buds. Dive into the rich and flavorful Thai Chicken Satay, featuring tender chicken skewers marinated in a blend of coconut milk, lemongrass, and spices, then grilled to perfection. Experience the vibrant and aromatic Vietnamese Spring Rolls, filled with fresh herbs, crisp vegetables, and rice noodles, all wrapped in a delicate rice paper wrapper. Lastly, satisfy your sweet cravings with the indulgent Chocolate Avocado Mousse, a luscious and creamy dessert that combines the richness of chocolate with the velvety texture of avocado. These culinary creations promise an unforgettable and diverse dining experience.
Let's cook with our recipes!
ASIAN NOODLE SALAD
Asian Noodle Salad with Creamy Peanut Dressing. A flavorful, easy, and healthy cold pasta salad recipe! Easy to make ahead and feeds a crowd.
Provided by Erin Clarke / Well Plated
Categories Main Course Salad Side Dish
Time 20m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
Nutrition Facts : ServingSize 1 (of 10), Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 13 g, SaturatedFat 2 g, Sodium 181 mg, Fiber 4 g, Sugar 10 g
NOODLE SALAD WITH CREAMY SESAME PEANUT DRESSING
Recipe video above. A vegetable noodle salad with a dressing that's creamy, peanutty, with a hint of sesame, tang of lime and mild hit of chilli. GREAT work lunch idea - keeps for days, terrific served cold. Try adding shredded chicken! Also great side for Asian meals. Serves 3 as a meal, or 4 to 5 as a side.
Provided by Nagi | RecipeTin Eats
Time 15m
Number Of Ingredients 16
Steps:
- Prepare noodles according to packet directions (most just require soaking in hot water). Drain, rinse and set aside to cool.
- Dressing - Mix together Dressing ingredients, using water only if needed to loosen so it can be tossed through salad. If you reduce Sriracha, might need to add smidge more lime.
- Beans - Steam or boil green greens until just cooked, tender but still crisp. Drain under running water to cool.
- Toss - Place salad ingredients in a big bowl, toss with dressing.
- Garnish with sesame seeds then serve at room temp. Keeps 4 days in the fridge.
Nutrition Facts : ServingSize 292 g, Calories 541 kcal, Carbohydrate 67 g, Protein 17 g, Fat 24 g, SaturatedFat 4 g, Sodium 1237 mg, Fiber 9 g, Sugar 19 g
CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
- Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
- In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
- Yield: approximately 3 1/2 cups
Nutrition Facts : Calories 326 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 102 milligrams, Sodium 427 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 39 grams, Sugar 3 grams
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
COLD NOODLE SALAD WITH SPICY PEANUT SAUCE
Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don't want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.
- Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chile oil or hot sauce as desired; set aside.
- Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
- Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.
- When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.
PEANUT-LIME VINAIGRETTE
This is my variation of the vinaigrette from Recipe #31110. I used peanut oil instead of canola and sesame oil because I like the flavour. I also added a bit more sugar because I tend to lean toward sweeter things. If you'd prefer less sweetness cut the sugar by half.
Provided by soursugar
Categories Salad Dressings
Time 35m
Yield 1 cup, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined.
- Drizzle in the oil with the processor on low.
- Scrape the sides of the bowl and chill for half hour before serving.
- Goes great on noodles or a light salad.
Nutrition Facts : Calories 380.2, Fat 39.1, SaturatedFat 6.7, Sodium 424.5, Carbohydrate 7.1, Fiber 0.9, Sugar 4.4, Protein 2.7
PEANUT LIME VINAIGRETTE
Categories Sauce Vegetable Vegetarian Quick & Easy
Number Of Ingredients 12
Steps:
- Drop the ginger and garlic through feed tube of food processor with the motor running. Then process everything else except the oils, scraping down the sides. Slowly drizzle the canola and sesame oil through the feed tube until emulsified. Keeps well in fridge for a few days, if you can resist it that long!
Tips:
- Use fresh ingredients: Fresh vegetables, herbs, and noodles will make a big difference in the flavor of your salad.
- Don't overcook the noodles: Noodles should be cooked al dente, or slightly firm to the bite.
- Make the dressing in advance: The dressing can be made up to 24 hours in advance, which will save you time when you're ready to assemble the salad.
- Chill the salad before serving: This will help the flavors to meld and the noodles to firm up.
- Garnish the salad with fresh herbs: Fresh herbs, such as cilantro, basil, or mint, will add a pop of color and flavor to your salad.
Conclusion:
This noodle salad with peanut-lime vinaigrette is a delicious and refreshing dish that's perfect for a summer meal. The combination of flavors and textures is sure to please everyone at your table. With a few simple tips, you can make this salad even more delicious and enjoyable. So next time you're looking for a quick and easy meal, give this noodle salad a try.
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