Asian Peanut Noodles

The peanut dressing is absolutely fantastic; it also makes a terrific dipping sauce for chicken but I suggest you reduce the amount of lime juice and water to make it thicker.

Peanut Dressing:
1/2 cup peanut butter (natural, creamy)
1/8 cup soy sauce
1/8 cup toasted sesame oil
1 1/2 T unseasoned rice vinegar
1 T finely chopped garlic
1 T grated fresh gingerroot
1 t Asian chile paste (oelek sambal)
1/2 T hoisin sauce
3 oz. water
4 T freshly squeezed lime juice
Mix everything together in a mini food processor or a blender until smooth. If this is too thick, you can add a little more lime juice and/or water; you don’t want it to be too thick and gluey.  I found it to be just right but it might depend on what kind of peanut butter you are using.

For the salad:
8 oz. vermicelli, cooked according to package directions and rinsed with cold water
2 carrots, shredded
4 cups baby spinach
4 scallions, sliced
2 leftover grilled chicken breasts, sliced (optional)
4 radishes, thinly sliced
salted, roasted peanuts 
Put all ingredients except peanuts into a large bowl and toss with desired amount of dressing. Garnish with peanuts.

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