Spicy Peanut Noodle Salad with Cucumbers, Red Peppers, and Basil (Vegan)
- 8 ounces fresh Chinese noodles
- 1/2 cup chunky peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste
- 2 tablespoons juice from 2 limes (or rice wine vinegar)
- 1 tablespoon toasted sesame seed oil
- 1 clove garlic, grated on a microplane grater
- 1 tablespoon sugar
- 3 tablespoons warm water
- 2 large red, orange, or yellow bell peppers, sliced into thin strips
- 1 large cucumber, seeded and sliced into fine julienne or small half moons
- 1 cup mung bean sprouts
- 1 cup loosely packed fresh basil, mint, or cilantro leaves
- 8 scallions, finely sliced at a severe bias to create long, thin strips
- 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
- 1 to 2 red thai bird chilis, finely minced (optonal)
- 1/2 cup roughly crushed roasted peanuts
- This recipe is vegan
- Produce
- 2 limes, juice from (2 tablespoons)
- Basil, loosely packed fresh (1 cup)
- Cucumber, large (1)
- Garlic (1 clove)
- Jalapeno peppers (2)
- Mung bean sprouts (1 cup)
- Orange, large red (2)
- Peanuts, roasted (1/2 cup)
- Scallions (8)
- Thai bird chilis, red (1)
- Condiments
- Chili sauce, fresh ground (3 tablespoons)
- Peanut butter, chunky (1/2 cup)
- Soy sauce (3 tablespoons)
- Cooking & Baking
- Sesame seed oil, toasted (1 tablespoon)
- Sugar (1 tablespoon)
- Pasta & Grains
- Chinese noodles, fresh (8 ounces)
- Drinks
- Water (3 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Published February 13, 2012 (1 year ago).
291 people saved this recipe.
