Spicy Peanut Noodle Salad with Cucumbers, Red Peppers, and Basil (Vegan)

See full recipe on: Serious Eats


8 ounces fresh chinese noodles (see note)
For the dressing:
1/2 cup chunky peanut butter
3 tablespoons soy sauce
3 tablespoons fresh ground chili sauce (such as huy fong brand sambal oelek or sriracha), more or less to taste
2 tablespoons juice from 2 limes (or rice wine vinegar)
1 tablespoon toasted sesame seed oil
1 clove garlic, grated on a microplane grater
1 tablespoon sugar or honey
3 tablespoons warm water
To assemble:
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 cup mung bean sprouts
1 cup loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeno peppers, seeds and ribs removed, sliced into fine strips
1 to 2 red thai bird chilis, finely minced (optonal)
1/2 cup roughly crushed roasted peanuts

Nutrition 4 servings

Per Serving % Daily Value
Calories 662
Fat 31g 49%
Carbs 77g 25%
Protein 25g 51%
Fiber 11g 44%
Cholesterol 47mg 15%
Sodium 1,280mg 53%


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