Peanut Noodle Salad

Peanut Noodle Salad

Peanut Noodle Salad

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.

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