Go Back
Print
Taiwanese-Inspired Vegetarian Cold Noodle Salad
Prep Time
15 mins
Cook Time
1 min
Total Time
16 mins
 
Vous préférez un repas froid ?
Author: @forevermunchies
Ingredients
  • 1 batch noodles (thin), cooked (see recipe above)
  • ½ to ⅔ large English cucumber (approximately 1½-2 cups julienned)
  • 1 large carrot (approximately 1½-2 cups julienned)
  • 3 radishes , sliced
  • 2 stalks green onions , finely sliced
Sauce:
  • ¼ cup all-natural peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar (unsalted)
  • 2 tbsp maple syrup
  • 2 tbsp water
  • 1 tbsp sesame oil
  • 1 garlic clove , finely minced or grated
  • ½ tbsp Sriracha sauce (or to taste, if you like it spicy!)
  • Salt and black pepper to taste
  • Additional water or olive oil , as required
Instructions
  1. Use thinkkitchen Measuring Spoons to portion out the individual sauce ingredients. Whisk sauce ingredients together until smooth. Taste and add salt, pepper, and/or additional Sriracha sauce as desired.
  2. Julienne the cucumber and carrot with the Oxo Good Grips Julienne Peeler. Add cooked noodles, cucumbers, carrots, radishes, and green onions into a large bowl, and pour the sauce on top. Toss to combine. If the mixture seems dry, add a touch more water or some olive oil.