Spicy Peanut Butter Noodle Salad with Cucumber & Bok Choy
Yum.
Yield
2 servingsPrep
20 minCook
20 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
rice vermicelli
4 small bundles, about 160g in total |
* |
| 1 | teaspoon |
sesame oil
|
|
| Spicy peanut butter sauce | |||
| 2 | tablespoons |
peanut butter
creamy |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | tablespoon |
rice vinegar
|
|
| 1 | teaspoon |
chili garlic sauce
or to taste |
* |
| 1 | tablespoon |
orange juice
or 1 teaspoon sugar |
|
| 3 | tablespoons |
cilantro
freshly chopped |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| ¼ | inch |
ginger
peeled and minced |
*
|
| 1 | clove |
garlic
minced, 1 small clove |
|
| Vegetables | |||
| ½ | each |
cucumbers
peeled if desired, cut into half moon, then thinly sliced |
|
| 1 | each |
bok choy
tough ends removed, thinly sliced |
*
|
| 1 | small |
carrots
peeled and cut into match sticks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
rice vermicelli
4 small bundles, about 160g in total |
* |
| 5 | ml |
sesame oil
|
|
| Spicy peanut butter sauce: | |||
| 3E+1 | ml |
peanut butter
creamy |
|
| 15 | ml |
soy sauce, tamari
|
|
| 7.5 | ml |
rice vinegar
|
|
| 5 | ml |
chili garlic sauce
or to taste |
* |
| 15 | ml |
orange juice
or 1 teaspoon sugar |
|
| 45 | ml |
cilantro
freshly chopped |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 0.3 | inch |
ginger
peeled and minced |
*
|
| 1 | clove |
garlic
minced, 1 small clove |
|
| Vegetables: | |||
| 0.5 | each |
cucumbers
peeled if desired, cut into half moon, then thinly sliced |
|
| 1 | each |
bok choy
tough ends removed, thinly sliced |
*
|
| 1 | small |
carrots
peeled and cut into match sticks |
|
Directions
Bring a medium pot of water to a boil.
Cook the vermicelli noodles for 6 to 8 minutes until tender.
Drain in a colander and reserve 1 cup of cooking water.
Toss the noodles with sesame oil, set aside.
Meanwhile in a small bowl, whisk together all the sauce ingredients until well combined.
Season to taste with more sauce ingredients if desired.
In a large mixing bowl, toss together all the vegetables with sauce until well mixed.
Add the noodles and some of the cooking water if the noodles seem too dry to mix.
Mix everything with chopsticks or whatever tool you prefer until evenly distributed.
Divide between two serving plates and serve.
Note: The noodle salad can be made 1 day ahead, keep in an air-tight container in the refrigerator for overnight.
