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Thai-Inspired Peanut Noodle Salad
Danie główne

Thai-Inspired Peanut Noodle Salad

25 minPorcje: 4Nutri-Score B€€
od @choosingchia7 importówugotowano 0 razy
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Składniki

4 osoby
  • rice noodlesProdukty zbożowe170 g
  • carrots (shredded)Warzywa i owoce110 g
  • purple cabbage (shredded)Warzywa i owoce180 g
  • edamame (shelled, cooked)Warzywa i owoce150 g
  • scallions (thinly sliced)Warzywa i owoce5 kawałki
  • roasted cashews (roughly chopped)Orzechy i nasiona45 g
  • fresh cilantro (for garnish)Warzywa i owoce10 g
  • sesame seeds (for garnish)Orzechy i nasiona5 g
  • creamy peanut butterSpiżarnia65 g
  • soy sauce (or tamari)Spiżarnia30 ml
  • lime juice (freshly squeezed)Warzywa i owoce30 ml
  • honey (or maple syrup)Spiżarnia20 g
  • sesame oilSpiżarnia15 ml
  • garlic (minced)Warzywa i owoce1 kawałek
  • fresh ginger (grated)Warzywa i owoce5 g
  • warm water (to thin the dressing)Inne45 ml

na porcję

Wartości odżywcze

255kcal

Węglowodany
33 g
Białko
8 g
Tłuszcz
11 g
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Przybory

  • Miska ×2
  • Trzepaczka
  • Rondel
  • Durszlak

krok po kroku

Przygotowanie

  1. Cook the rice noodles

    • Cook the rice noodles according to the package instructions.
    • Drain and set aside.
    Krok 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.
    Krok 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.
    Krok 3

  4. Garnish and serve

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