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asian noodle salad with peanut dressing

Serves 6

You will love the sweet and spicy balance of flavors in this dish. Of course, you can eliminate the chili paste if you like it milder.

  • 12 ounces Chinese-style wheat noodles
  • 2 tablespoons sesame oil, plus more for the just-cooked noodles
  • ½ cup peanut butter (smooth or crunchy)
  • Juice of 2 limes (¼ cup)
  • 1 tablespoon Asian-style chili paste
  • 2 tablespoons sugar
  • 1 cup firm tofu, cut into small cubes
  • 1 cup bean sprouts
  • 1 cup finely shredded carrots
  • Fresh cilantro leaves, for garnish

In a large pot of salted boiling water, cook noodles according to package instructions. Drain and rinse in cold water. Toss noodles in a few dashes of sesame oil to prevent sticking, and reserve. Place peanut butter, lime juice, sesame oil, chili paste, and sugar in a small bowl and mix well.
Combine tofu, bean sprouts, carrots, and noodles in a large bowl, and pour peanut sauce over all. Toss well to coat.

Garnish with fresh cilantro. May be served chilled or at room temperature.

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