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Thai-Inspired Peanut Noodle Salad
Hoofdgerecht

Thai-Inspired Peanut Noodle Salad

25 minVoor 4Nutri-Score B€€
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • rice noodlesGranen170 g
  • carrots (shredded)Groente en fruit110 g
  • purple cabbage (shredded)Groente en fruit180 g
  • edamame (shelled, cooked)Groente en fruit150 g
  • scallions (thinly sliced)Groente en fruit5 stukken
  • roasted cashews (roughly chopped)Noten en zaden45 g
  • fresh cilantro (for garnish)Groente en fruit10 g
  • sesame seeds (for garnish)Noten en zaden5 g
  • creamy peanut butterVoorraadkast65 g
  • soy sauce (or tamari)Voorraadkast30 ml
  • lime juice (freshly squeezed)Groente en fruit30 ml
  • honey (or maple syrup)Voorraadkast20 g
  • sesame oilVoorraadkast15 ml
  • garlic (minced)Groente en fruit1 stuk
  • fresh ginger (grated)Groente en fruit5 g
  • warm water (to thin the dressing)Overig45 ml

per portie

Voedingswaarden

255kcal

Koolhydraten
33 g
Eiwitten
8 g
Vetten
11 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Garde
  • Steelpan
  • Vergiet

stap voor stap

Bereiding

  1. Cook the rice noodles

    • Cook the rice noodles according to the package instructions.
    • Drain and set aside.
    Stap 1
  2. Make the peanut dressing

    • Whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and ginger until smooth.
    • Add warm water a little at a time until the desired consistency is reached.
    • Set aside.
    Stap 2
  3. Assemble the salad

    • In a large bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, edamame, chopped cashews and sliced scallions.
    • Pour half of the peanut dressing over the salad and gently toss until evenly coated.
    • Taste and add more dressing as desired, keeping some aside to serve on top.
    Stap 3
  4. Garnish and serve

    • Top with fresh cilantro and sesame seeds.
    • Optionally add shredded chicken or cubed tofu for extra protein.
    Stap 4