Thai Noodle Crunch Salad with Peanut Sauce

🧂 Ingredients

• 4.2 oz noodles

  rice, wheat, or homemade pasta (*see recipe notes)
• 1-2 tsp sesame oil

  optional
• 1 cup edamame

  frozen (150g)
• 1 ¾ cups red cabbage

  shredded
• 1 carrot

  cut into thin sticks or grated (100g)
• 1 large red bell pepper

  finely diced (150g)
• about 5 radishes

  cut into thin sticks (100 g)
• ⅓ cup scallions

  thinly sliced (30 g)
• ½ cup roasted salted peanuts

  65g
• 3-4 tbsp sesame seeds
• fresh limes
• fresh herbs

  to taste, e.g. parsley and coriander
• 1 Recipe Peanut Sauce

Instructions

• 1 In a pot of salted water, cook the noodles until 'al dente' by following package
  instructions.
• 2 Then drain in a colander and rinse with cold water. Drain well again and place
  in a large bowl. (If you cooked the noodles in advance, toss them with a little
  sesame oil to prevent them from sticking together. Otherwise, combine with the
  veggies and peanut sauce immediately.)
• 3 Meanwhile, put the frozen edamame in a bowl, pour hot water over it and let it
  thaw.
• 4 Cut the vegetables and add them to the bowl with the noodles.
• 5 Mix all the ingredients for the peanut sauce until creamy by following this
  recipe [https://biancazapatka.com/en/the-best-peanut-sauce/]. (If it is too
  thick, add a little water). Then pour the desired amount of sauce over the
  noodle salad, add the peanuts and toss to combine.
• 6 Arrange on plates or bowls and serve with remaining sauce, sesame seeds, and
  limes if desired. Enjoy!

Nutrition Info