Peanut Noodle Salad
Try this dish as a cold lunch, or alongside simply prepared meat.
- 225g bucatini, or other long, thick pasta/noodle
- 1 tbsp. veg oil
- ½ each red bell pepper, yellow bell pepper
- ½ English cucumber
- 1 carrot
- 1 spring onion
- 2 cups bean sprouts
- ¼ cup orange juice
- ½ cup chopped cilantro
- ½ cup peanuts, roughly chopped
- 2 tbsp. peanut butter
- 2 tbsp. bbq sauce
- 4 tbsp. water
- ¼ tsp. ground ginger
Cook pasta according to package directions.
Meanwhile prepare veggies: cut both carrot & cucumber in half lengthwise, then into ¼ inch slices. Cut pepper in half across, then into thin strips. Thinly slice spring onion.
Prepare dressing: combine peanut butter, bbq sauce, water, & ground ginger in a small pan: heat on low, stirring until smooth and well combined.
When pasta is ready, drain, return to the cooking pot (but not the heat) and toss with 1 tbsp. veg. oil. Add veggies, dressing and orange juice: toss well to combine. Refrigerate, 1 hour or more. Top with peanuts and cilantro. Serve cold.
Serves 4 as a main dish, 6 as a side.