Every friend that has been over for a meal in the last 8 years has had my Asian Noodle Pasta Salad. I found the original recipe in a Parents Magazine. The sauce was so simple: just mix peanut butter with your favorite Asian salad dressing. Unfortunately, all the Asian salad dressings have wheat in them, so I’ve had to be resourceful and create my own. I change up the ingredients all the time, and honestly, it is all good. You can mix peanut butter with just about anything, and I’ll love it? I also mix up the toppings based on what is seasonally available. Again, everything tastes good covered in peanut butter sauce! Use this recipe to serve your family a big serving of vegetables! I like to add kale, broccoli, red peppers, cilantro, and green onion. I love to top it with avocado and tomatoes, too! As for pasta, I like to use authentic rice noodle – the ones that only take 4 minutes to cook. Feel free to add whatever protein is your family’s favorite! My dad brings his own chicken to my house to add to his, lol. I usually use edamame because it is so easy. Tempeh is amazing on top as well. Just cube it, sauté it, and add it on top of the finished noodles.
- 1/2 cup creamy peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon Braggs liquid aminos (or soy sauce)
- 1/4 cup rice wine vinegar
- 1/2 cup warm water
- 1 tsp ground ginger (or grated fresh if you have it; I always forget to buy it)
- 1 tablespoon maple syrup or honey if not vegan (honey honestly tastes a little better)
- 1-12 ounce package of rice noodles
- 2 cups of lacinato kale, diced
- 1 cup broccoli, diced
- sliced green onions
- chopped tomatoes
- salt and pepper peanuts or cashews really add a nice touch
- Bring a large pot of water to boil.
- Clean and chop all the veggies while the water comes to a boil.
- You will also have time to make the sauce while you wait! Put all the sauce ingredients in a blender. Blend until smooth. Don’t do this in advance, or the sauce will harden and not mix well with the noodles.
- Once the water comes to a boil, add the noodles. Most brands only cook for 4-5 minutes. At the 2 minute mark, add the chopped kale and broccoli. This is a great time to add edamame if you are using it.
- When the noodles are done, drain the noodle and vegetable mixture. Drain well and then put back in the big pot. Pour the sauce all over the noodles (keep 2 tb to drizzle on top) Now you must mix quickly because rice noodles get sticky right away. My mom suggested this week that I add a touch of sesame oil to just the noodles to keep them from sticking so much. I’ll try that next time. That woman knows everything!
- Once your pasta is mixed, transfer to a nice serving dish. Top with all the toppings I suggested, but please feel free to add your own. This is such a versatile recipe.