Spicy Peanut Noodle Salad with Cucumbers, Red Peppers, and Basil

Spicy Peanut Noodle Salad with Cucumbers, Red
Peppers, and Basil 

more veggies and less noodles

YIELD: serves 4

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes



8 ounces fresh Chinese noodles (see note)

For the Dressing:


1/2 cup chunky peanut butter

3 tablespoons soy sauce

3 tablespoons fresh ground chili sauce, more or
less to taste

2 tablespoons juice from 2 limes (or rice wine

1 tablespoon toasted sesame seed oil

1 clove garlic, grated on a microplane grater

1 tablespoon sugar or honey

3 tablespoons warm water


To Assemble:


2 large red, orange, or yellow bell peppers,
sliced into thin strips

1 large cucumber, seeded and sliced into fine
julienne or small half moons

1 cup mung bean sprouts

1 cup loosely packed fresh basil, mint, or
cilantro leaves

8 scallions, finely sliced at a severe bias to
create long, thin strips

2 jalapeño peppers, seeds and ribs removed,
sliced into fine strips

1 to 2 red thai bird chilis, finely minced

1/2 cup roughly crushed roasted peanuts



Cook noodles according to package directions.
Drain and transfer to a large bowl of ice water. Agitate noodles until
thoroughly chilled. Set aside while you make the dressing.

In a large bowl, combine peanut butter, soy
sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and
water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add
bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and
bird chilis (if using). Toss to combine. Serve immediately, topped with roasted


Note: Fresh Chinese wheat noodles are
available in most Asian markets. 1/4 pound dried linguini, fettucini, or
spaghetti can be substituted if fresh Chinese noodles are unavailable.

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