Name: Chilled Asian Noodle Salad with Peanut Dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 8 oz (225g) rice noodles (vermicelli or thin flat); 1 cup shelled edamame (frozen, thawed); 1 large carrot, julienned; 1 red bell pepper, thinly sliced; 1/2 English cucumber, julienned; 3 green onions, sliced; 1/4 cup chopped fresh cilantro; 1/4 cup chopped peanuts (optional); For the dressing:; 1/4 cup creamy peanut butter; 2 tbsp soy sauce (or tamari for GF); 2 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp maple syrup (or honey); 1 clove garlic, minced; 1 tsp grated fresh ginger; 2-3 tbsp warm water (to thin)

Question 1

Can I make this vegan?

Accepted Answer

Yes, use maple syrup instead of honey and ensure your noodles are egg-free (most rice noodles are). The recipe is already dairy-free.

Question 2

How long does this salad keep in the fridge?

Accepted Answer

It keeps well for 3-4 days in an airtight container. The noodles may absorb some dressing over time; you can add a splash of water or extra dressing before serving.

Question 3

Can I add protein like chicken or tofu?

Accepted Answer

Absolutely! Add leftover shredded chicken, grilled shrimp, or cubed baked tofu for extra protein.

Question 4

Is this gluten-free?

Accepted Answer

Use tamari instead of soy sauce and ensure your rice noodles are labeled gluten-free. Most are naturally gluten-free.

Question 5

What can I substitute for peanut butter?

Accepted Answer

Try almond butter, sunflower seed butter, or tahini for a different flavor. Adjust sweetness and salt to taste.

Question 6

Can I use other vegetables?

Accepted Answer

Yes, shredded cabbage, snap peas, bean sprouts, or broccoli slaw work great. Add what you have on hand.

Question 7

Why are my noodles clumping?

Accepted Answer

Be sure to rinse them thoroughly with cold water after cooking to remove excess starch, and toss with a little sesame oil if needed.

Chilled Asian Noodle Salad with Peanut Dressing

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