 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
A fantastic spicy-peanuty-limey noodle salad found on the ever-so-great Mean Chef web page. A few steps to follow but so worth it. It's enough to feed a crowd who will certainly devour these delicious noodles! Hooray, Mean Chef! Ingredients:
1 lb spaghetti, al dente |
2 -4 scallions, chopped |
1 red bell pepper, julienned |
roasted peanuts, chopped |
1 tablespoon sesame seeds |
1 tablespoon grated fresh ginger |
2 garlic cloves, minced |
1 serrano chili, minced |
3 tablespoons fresh cilantro |
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 (i like tamari) |
1 1/2 teaspoons light brown sugar |
2/3 cup canola oil |
1 tablespoon sesame oil |
salt, to taste |
Directions:
1. In salted water, boil spaghetti noodles to al dente and set aside.
2. Vinaigrette:.
3. In a food processor, combine everything except the oil.
4. Once combined, slowly drizzle in the oil until emulsified.
5. Pour into a bowl and set for at least 1/2 hour for flavors to develop.
6. Salad:.
7. Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish).
8. Toss all ingredients with just enough dressing to moisten and flavor the salad.
9. Garnish with extra ingredients.
10. Best served at room temperature or cold.
|
|