Zutaten für Peanut Noodle Salad
- 1 large cucumber, peeled, seeded, and sliced
- 1/4 cup soy sauce
- Coconut Milk
- Rice Wine Vinegar
- Chunky Peanut Butter
- 1 clove minced garlic
- 1 tablespoon sesame oil
- Dry Crushed Red Pepper
- Salt
- Soba Noodles
- Fresh Carrots
- Green Onions
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Zubereitung von Peanut Noodle Salad
- Cook pasta according to package directions. Drain and rinse with cold water; set aside.
- While pasta cooks, peel and halve the cucumbers lengthwise. Remove and discard seeds.
- Slice cucumber halves into half-moon shapes.
- Shred carrots using a box grater or food processor.
- Thinly slice red onion.
- In a large bowl, whisk together soy sauce (1/4 cup), peanut butter (1/2 cup), rice vinegar (1/4 cup), honey (2 tablespoons), sesame oil (1 tablespoon), sriracha (1-2 teaspoons, or to taste), ginger (1 tablespoon, grated), and garlic (1 clove, minced).
- Add cooked pasta, cucumbers, carrots, and red onions to the bowl. Toss gently to coat evenly in the peanut dressing.
- Serve immediately or chill for later. Garnish with chopped peanuts or sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
112 g
Sugar
19g
Fat
20g
Carbs
18g
