Hot and spicy …Creamy and Crunchy
This salad has it all
Szechuan Noodle Salad
Number of Servings: 4
100 g (4 oz) dry linguine noodles
1 cup (250 mL) shredded or matchstick carrots
1 green bell pepper, thinly sliced
¼ cup (60 mL) chopped green onions
½ cup (125 mL) chopped fresh cilantro
½ cup (125 mL) chopped roasted peanuts
4 tablespoons (60 mL) smooth peanut butter (not natural or light)
2 cloves of garlic, roughly chopped
2 tablespoons (30 mL) rice vinegar
2 tablespoons (30 mL) fresh lime or lemon juice
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) brown sugar
½ teaspoon (2.5 mL) powdered ginger
2 teaspoons (10 mL) sambal oelek (chili paste)
1 tablespoon (15 mL) roasted sesame oil
1 tablespoon (15 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
- Make Dressing: In a bowl of a food processor, place peanut butter, garlic, rice vinegar, juice, soy sauce, brown sugar, ginger, and sambal oelek. Process/pulse until mixture is well combined. Add the two oils, and continue to process until you have a smooth and creamy dressing. Season to taste. Dressing can be made in advance so that it is well-chilled when it is added to the warm pasta.
- Cook linguine in a pot of boiling salted water. Cook until al dente stage (8-10 minutes). Drain; give a quick rinse with cold water, and place in a salad bowl. Immediately stir in 2-3 tablespoons of the dressing. Ensure that the noodles are well-coated.
- Gently fold in the remaining salad ingredients (except for cilantro and peanuts). Just before serving, fold in cilantro, some of the chopped peanuts, and add more dressing.
- Garnish with chopped roasted peanuts.
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