Noodle Salad with Peanut-Lime Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course. Ingredients:
1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking) |
2 -4 scallions, chopped,save some for garnish |
1 red bell pepper, julienned,save some for garnish |
roasted peanuts, chopped,save all for garnish |
1 tablespoon black sesame seeds or 1 tablespoon sesame seeds, with additional for garnish (optional) |
1 tablespoon grated fresh ginger |
2 cloves garlic, minced |
1 serrano chili, chopped |
3 tablespoons fresh cilantro leaves |
1 1/2 tablespoons unsalted creamy peanut butter |
3 tablespoons fresh lime juice |
1 1/2 tablespoons rice vinegar |
1 1/2 tablespoons soy sauce |
1 1/2 teaspoons light brown sugar |
2/3 cup canola oil |
1 tablespoon sesame oil |
salt |
Directions:
1. To make dressing: In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Scrape into a bowl and wait for half an hour for the flavours to develop.
4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
5. Serve at room temperature.
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