Summer Asian Noodle Salad

Summer Asian Noodle Salad

This post is sponsored by P.F. Chang’s. I was compensated. All opinions are my own.

I have been a long time P.F. Chang’s restaurant lover, so when I got an email from this brand I was really excited to work with them. Every time I go to P.F. Changs, I start with the Chicken Lettuce Wraps and then move onto my all-time favorite main course: Beef with Broccoli. You can’t go wrong.

The head chef at P.F. Chang’s created an entire new Summer Seasonal Menu with all sorts of new ingredients including, avocado, quinoa, shallots, carrots, cilantro, etc. Today’s recipe was inspired by just that. I created my own P.F. Chang’s inspired Summer Recipe using a few of the new ingredients on their list.

I was going to try and incorporate quinoa, but when I saw these brown rice noodles, I had to go for a noodle bowl. This bowl is actually mostly raw and served cold, but PERFECT for summer. I also made peanut sauce dressing for the first time…easier than you’d think!

Ingredients for Summer Asian Noodle Salad

• shredded purple cabbage
• shredded carrots
• chopped red pepper
• shallots
• cilantro
• peanut butter
• water
• garlic
• soy sauce

You know me, I love cold food. I am excited to be eating some leftover salad for lunch today. Mmm Mmm!

Oh yes…this recipe is 100% gluten free! So, eat up.

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Summer Asian Noodle Salad

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• Author: Sandra

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Ingredients

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Noodle Bowl

• 3 servings (or 6-8 ounces) of brown rice noodles (I used pad thai), cooked
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1  cup chopped red pepper
• 1/2 cup shallots
• 1/3 cup cilantro

Sauce

• 1/4 cup smooth peanut butter
• 1/3 cup water
• 1 teaspoon garlic
• 2 tablespoons soy sauce

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Instructions

1. Begin by cooking your brown rice noodles. Following the directions on the box. Once fully cooked, transfer to a tupperware and chill in the fridge.
2. Next, Prepare you veggies. I purchased my carrots and cabbage pre-shredded, but if you didn’t begin by shredding and place in a large bowl. Next, chop shallots and cilantro and mix in with rest of veggies. Set aside.
3. Prepare your sauce by heating 1/4 cup smooth peanut butter with 1/3 cup water, 1 teaspoon garlic, and a few tablespoons of soy sauce over medium/high heat. It may look like the sauce is curdling, but give it a few minutes, it will smooth out. Once your sauce is smooth, take off heat and set aside.
4. Finally, mix together chopped veggies with cooled noodles. Then, pour sauce on top and toss. Serve chilled.