You’ll love the sweet and spicy balance of flavors in this Asian noodle salad with peanut dressing. Of course, you can eliminate the chili paste if you like it milder.–Karen Bussen
Asian Noodle Salad with Peanut Dressing Recipe
- Quick Glance
- 20 M
- 20 M
- Serves 6
- For the Asian noodles
- 12 ounces Chinese-style wheat noodles
- 2 tablespoons sesame oil, plus more for the just-cooked noodles
- For the peanut dressing
- 1/2 cup peanut butter (smooth or crunchy)
- Juice of 2 limes (1/4 cup)
- 1 tablespoon Asian-style chili paste
- 2 tablespoons sugar
- 1 cup firm tofu, cut into small cubes
- 1 cup bean sprouts
- 1 cup finely shredded carrots
- Fresh cilantro leaves, for garnish
- Prepare the Asian noodles
- 1. In a large pot of salted boiling water, cook the noodles according to package instructions. Drain and rinse in cold water. Toss the noodles in a few dashes of sesame oil to prevent sticking, and reserve.
- Make the peanut dressing
- 2. Place the peanut butter, lime juice, sesame oil, chili paste, and sugar in a small bowl and mix well.
- 3. Combine the tofu, bean sprouts, carrots, and noodles in a large bowl, and pour the peanut sauce over it all. Toss well to coat.
- 4. Garnish the Asian noodles and peanut dressing with fresh cilantro. The salad may be served chilled or at room temperature.
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Asian Noodle Salad with Peanut Dressing Recipe © 2009 Karen Bussen. Photo © 2009 William Geddes. All rights reserved.