Dressing:
5 tblsp soy sauce
2 tblsp water
2 tblsp natural or organic peanut butter
2 tblsp sesame oil
1 tblsp rice wine vinegar
1 tblsp fresh minced ginger
1/2 tblsp honey
1 clove garlic, minced
1 tsp sugar
1 serrano chile, seeds and ribs removed
1/3 cup peanuts
Salad
1 cup julienne red and yellow bell pepper
1 cup shredded carrots
1 cup shredded zucchini, squeezed in a paper towel to remove moisture
1/2 cup finely chopped broccoli
1 cup shredded chicken
8oz cooked soba noodles
3 tblsp minced fresh basil
3 tblsp minced fresh cilantro
crushed red pepper flakes, to taste
Source: Slightly adapted from Pink Parsley: Spicy Peanut Noodles
For the dressing, combine all the ingredients, except peanuts in a food processor and process until smooth. Add the peanuts, and pulse a few times until coarsely chopped. Season with salt or crushed red pepper flakes to taste. In large bowl, combine all ingredients for salad. Pour dressing over top and toss to combine. You can either eat this room temp or cold, I had it for dinner so I heated it up with some peanut oil and sauteed for a few minutes. Top with cilantro and basil and enjoy!
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