Spicy Noodle Salad And Peanut Butter Dressing

Spicy Noodle Salad And Peanut Butter Dressing

Noodle Salad And Peanut Butter

Noodle salad with spicy peanut butter dressing let’s go hey guys, I love to share with you my wholesome. Vegetarian comfort food recipes, and today I’ll be sharing with you my hubby’s favorite lunch dish which I love to pack when he’s off to work, It’s going to be a noodle salad with a spicy peanut butter dressing and loads of fresh goodies in there these are my ingredients.

Let’s have a look at them I have instant spelled, noodles radishes bell pepper coriander or cilantro, alfalfa sprouts. And mushrooms fresh ginger, lemon, carrot, cucumber, and spring onions and firm tofu, peanut butter, ground coriander seeds honey, or maple syrup, chili flakes, garlic powder roasted unsalted peanuts, some soy sauce, and some oil you can find all of the ingredients in the description box down below.


And if you think this is too many ingredients, don’t get discouraged. Use whatever you have or whatever you like it’s a salad. Nothing can go wrong here let’s start by covering the noodles with hot boiling water and let them rehydrate for a few minutes in the meantime I cut my tofu into little cubes.

And I cut my mushrooms in quarters heat up a skillet with some rice or peanut oil and saute the mushrooms and tofu until golden brown and when they’re nice and golden brown, turn off the heat and add a tablespoon of soy sauce and a teaspoon of honey now drain the noodles and rinse them with cold water that’s it for the ingredients that need to be heated.

I let them cool down a little bit and start with cutting up my raw vegetables there we go now for the final part of this recipe. We’re going to make the dressing so we start with peanut butter ground coriander seeds half a teaspoon of garlic powder, one teaspoon you can also use fresh garlic, but I think it’s a little bit too strong in combination with the chili flakes.


I think half a teaspoon honey fresh lemon juice about a tablespoon worth maybe a little less and last but not least, some freshly grated ginger whisk it well until smooth veggies are cut up. The noodles have cooled down my tofu and mushrooms are also nice and cool and the dressing is ready. This means that everything is ready to be combined in one bowl before I do that I like to give the noodles one or two chops just to break them down.

They’re really long and that makes the mixing a lot easier the dressing is going in and I leave a little bit for garnishing this is a great dish to bring with you to work or to a picnic just pack it into your lunch box.


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