Asian Noodle Salad

This Asian inspired noodle salad is bursting with delicious flavours! Makes a great lunch.

Serves: 4-6

Prep Time: 20 min

Cooking Time: 8-10 min

Total:  30 min


Ingredients

3 tbsp. dark soy sauce

2 tbsp. rice vinegar

2-3 tbsp. sesame oil, divided

1/2 tsp. chili flakes

1-2 clove garlic, pressed

2 tbsp. brown sugar, packed

1 tsp. fresh ginger root, grated

1/4 cup smooth natural peanut or almond butter

1 lb lo mein or rice noodles

1-2 tbsp. black or white sesame seeds, toasted

1/3 English cucumber, cut into small slices

1/2 red pepper, cut into small pieces

1 stalk green onion, chopped

Directions

1. Combine soy sauce, vinegar, sugar, peanut butter, chili flakes, garlic and ginger in a small saucepan.  Bring to simmer over low heat until smooth, stirring frequently with a whisk.
2. After 2-3 minutes, remove from heat and set aside.
3. Boil noodles as directed on the package.  Before draining and rinsing noodles under cold water, remove about half a cup of pasta water and set aside.
4. Transfer pasta into a large bowl and mix with 1 tablespoon of sesame oil.  Toss to coat.
5. Stir in cucumbers and red peppers.
6. If sauce needs to be thinned, whisk in reserved pasta water one spoonful at a time.
7. Add desired amount of sauce to noodles and toss well to combine.
8. Garnish with green onions and sesame seeds, and serve.
9. Noodle salad can be refrigerated for a few hours, extra sauce can be refrigerated for 3-4 days.

Recipe from theperfectpantry.com