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Summer Asian Noodle Salad

Summer Asian Noodle Salad


  • Author: Sandra

Ingredients

Scale

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

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.