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The fun thing about being in charge of the food around here is that I can cook whatever I want to eat! Pasta with vegetables mixed with a peanut dressing. That's what i wanted.
As I mentioned earlier, we had company over a couple of weeks ago (our good friends from Texas) and when I host any guests, I do my meal planning before they arrive so I'm not buying food or trying to figure out what we should be eating. last minute.
This is especially important when there are a lot of little ones in the house: 8 children to be exact, 7 years old or younger (4 for each of us), so it is always a little difficult to find food that everyone likes. I think that throwing a fruit salad or a crusty bread makes the little ones happy.
One of the nights we made Grilled Copper River Salmon that I made with a simple Asian marinade. It pairs perfectly with this Asian noodle salad.
I just had the peas from my CSA box and had everything else on hand. I used this gluten-free pasta that I love, but you can use any pasta the size of a spaghetti.
This dish feeds a crowd, but you can always cut it in half if you're cooking for 1 or 2. I have to admit, I made the full portion last week and my husband and I got about 8 servings (yes, I basically ate it for days). Fortunately, this pasta is great for leftovers, but if you use gluten-free noodles, you may need to heat it up a bit the next day to soften the noodles, as their texture is different from normal pasta after refrigerating them.
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Enjoy this as a garnish or main dish; I think it pairs well with fish, chicken, or shrimp. Cover this baby with Sriracha if he likes a little warmth and extra coriander if you like. Delicious!
Asian noodle salad with peanut dressing
Nutritious meals | Nutritious meals
- 1 pound of thin spaghetti (regular or gluten-free)
- 1 pound of peas
- 2 red or orange bell peppers, seeded and seeded, thinly sliced
- ½ cup sliced green onion
- ½ cup chopped coriander
- For the dressing:
- ⅓ cup of vegetable oil
- ⅓ cup soy sauce
- ¼ cup rice wine vinegar
- 3 tablespoons of dark sesame oil
- 1 tablespoon of honey
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- ½ cup soft peanut butter (can sub almond butter)
- Cook pasta according to package directions. Drain and set aside.
- Bring another pot of water to a boil, add peas and cook ~ 2 minutes. Drain and rinse with cold water. Alternatively, if the peas come in a single bag, you can microwave them according to package directions, about 2 minutes.
- For the dressing (this step can also be done a day or two in advance), combine the oil, vinegar, soy sauce, sesame oil, honey, garlic, ginger, and peanut butter, and mix until combined. This can also be done in a mini blender.
- In a large bowl combine the cooked pasta, sliced bell peppers, and peas. Pour the dressing over the mixture and stir until well combined. Top with green onions and coriander and enjoy!
You can also do this with ½ lb of spaghetti and use the leftover dressing for another use: drizzled over roasted vegetables or fish.
Adapted from the barefoot Countess