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Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy

  • 2servings
  • 60minutes
  • 235calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, H, C, D, E
MineralsZinc, Copper, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 bunches vermicelli noodles

  2. 4 small bundles, about 160g in total

  3. 1 teaspoon sesame oil

  4. Spicy peanut butter sauce:

  5. 2 tablespoons peanut butter creamy

  6. 1 tablespoon soy sauce

  7. 1/2 tablespoon rice vinegar

  8. 1 teaspoon chili garlic sauce or to taste

  9. 1 tablespoon orange juice or 1 teaspoon sugar

  10. 3 tablespoons cilantro leaves freshly chopped

  11. 1 each scallions, spring or green onions sliced

  12. 1/4 inch ginger peeled and minced

  13. 1 clove garlic minced,

  14. 1 small clove

  15. Vegetables:

  16. 1/2 each cucumber peeled if desired, cut into half moon, then thinly sliced

  17. 1 each bok choy tough ends removed, thinly sliced

  18. 1 small carrot peeled and cut into match sticks

Instructions Jump to Ingredients ↑

  1. Bring a medium pot of water to a boil.

  2. Cook the vermicelli noodles for 6 to 8 minutes until tender.

  3. Drain in a colander and reserve 1 cup of cooking water.

  4. Toss the noodles with sesame oil, set aside.

  5. Meanwhile in a small bowl, whisk together all the sauce ingredients until well combined.

  6. Season to taste with more sauce ingredients if desired.

  7. In a large mixing bowl, toss together all the vegetables with sauce until well mixed.

  8. Add the noodles and some of the cooking water if the noodles seem too dry to mix.

  9. Mix everything with chopsticks or whatever tool you prefer until evenly distributed.

  10. Divide between two serving plates and serve.

  11. Note: The noodle salad can be made 1 day ahead, keep in an air-tight container in the refrigerator for overnight.

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