Nutty Noodle Salad
This noodle salad has endless variations and is a true crowd pleaser. You can use whatever kind of long noodle you have on hand and any vegetable combination you prefer. Although I call for frozen vegetables in this recipe you can absolutely use fresh. It’s just that I always have a good supply of frozen vegetables on hand, making this an easy week-night meal.
(makes 2/3 cup)
¼ cup peanut butter (for a nut free version use tahini)
2 tbsp soya sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sriracha
3 tbsp warm water
- Whisk all the ingredients together in a bowl until the dressing is smooth and creamy.
Additions: 1 clove garlic, minced | 1” piece of ginger, minced
225g spaghetti, cooked, drained and rinsed
2 cups frozen vegetables, thawed (any mixture will do)
¼ cup chopped herbs (cilantro, basil, parsley or mint)
3 tbsp toasted sesame seeds (or peanuts)
- Add the noodles and vegetables into a serving bowl. Toss with all the dressing until the noodles are well coated. Garnish with the herbs and sesame seeds and serve.
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