Asian Noodle Salad
Ellie Krieger, chef and cookbook author
Cookbook author and culinary instructor Ellie Krieger created this recipe for Sodexo’s Mindful Eating collection. Mindful by Sodexo promotes wellness and sustainability through healthy eating, sourcing and living. This plant-based Asian noodle salad fits the criteria—the whole vegetables are used to reduce waste and it even adapts well to using odds and ends of vegetables that are usually tossed. And the sauce ingredients are all pantry staples.
8 oz. whole wheat spaghetti
1 tsp. peanut oil or canola oil
1/3 cup unsalted peanuts
1½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
2 small carrots, shredded into thin strips with vegetable peeler
1 med. red bell pepper, thinly sliced into strips
3 scallions, green and white parts, thinly sliced (reserve ¼ cup sliced green tops for garnish)
1/3 cup creamy natural peanut butter
2 tbsp. reduced-sodium soy sauce
1½ tbsp. rice vinegar
1 tbsp. honey
2 tsp. finely grated fresh ginger
Sriracha or other chili-garlic sauce, to taste
1. For noodles, cook pasta al dente according to the package directions. Drain, toss with oil and allow to cool. Once cool, place in large bowl and toss with snow peas, carrots, bell peppers and scallions.
2. Meanwhile, toast peanuts in dry skillet over medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool; coarsely chop and reserve for garnish.
3. For sauce, in medium bowl, combine peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup water; whisk to combine. Add chili-garlic sauce to taste.
4. To serve, divide noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with reserved scallion and the toasted peanuts.
Photo courtesy of Sodexo