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Spicy Thai Noodle Salad

  • 30minutes
  • 630calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, H
MineralsFluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 453 1/29 g soba noodles

  2. 44 1/37 ml sesame oil (the oil is strong, don't add more)

  3. 59.16 ml canola oil

  4. 88.74 ml honey

  5. 88.74 ml soy sauce

  6. 59.16 ml balsamic vinegar

  7. 44 1/37 ml rice wine vinegar

  8. 7 1/39 ml cayenne

  9. 14.79 ml grated fresh ginger

  10. 5 red bell peppers , sliced thin and long

  11. 946 1/36 ml peas (frozen works fine)

  12. 16 green onions

  13. 354.88 ml honey roasted peanuts (leave whole)

  14. 354.88 ml cilantro , chopped coarse

  15. 2 limes , cut in wedges for garnish

Instructions Jump to Ingredients ↑

  1. Cook pasta in a large pot of salted water. Check cooking directions, soba noodles can cook literally in minutes. Drain pasta well. Let pasta dry a bit or water on the pasta will dilute the dressing.

  2. Whisk sesame oil, canola oil, honey, soy sauce, vinegars, ginger and cayenne in a small bowl to blend.

  3. Season with salt.

  4. Heat a few tablespoons of dressing in saute pan over medium high heat (be careful, dressing can burn easily).

  5. Add peppers to pan for about 2 - 3 minutes to ligtly soften, they should still be crunchy.

  6. Add all other ingredients to pasta along with remaining dressing. Mix salad well, you will probably need to use your hands.

  7. Garnish with lime wedges.

  8. Serve right away or chill as long as overnight.

  9. Add peas shortly before serving. If you add them too early they will turn a "lovely" shade of grey.

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