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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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This Asian noodle salad can be easily halved for a weeknight side dish. Serve chilled or at room temperature. Ingredients:
2 large cucumbers |
1 cup soy sauce |
1/2 cup coconut milk |
1/2 cup rice wine vinegar |
1/2 cup chunky peanut butter |
4 garlic cloves, minced |
1 teaspoon sesame oil |
1/2 to 1 teaspoon dried crushed red pepper |
1/2 teaspoon salt |
1 (16-ounce) package soba noodles or angel hair pasta, cooked |
1 (8-ounce) package shredded fresh carrot |
6 green onions, cut diagonally into 1 1/2-inch pieces |
Directions:
1. Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon-shaped slices.
2. Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Cover and chill 8 hours, if desired.
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