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Noodle Salad With Peanut-Lime Vinaigrette

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Ingredients

Adjust Servings:
1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2 - 4 scallions, chopped,save some for garnish
1 red bell pepper, julienned,save some for garnish
roasted peanuts, chopped,save all for garnish
1 tablespoon black sesame seeds or 1 tablespoon sesame seeds, with additional for garnish (optional)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro leaves

Nutritional information

855.6
Calories
413 g
Calories From Fat
46 g
Total Fat
4.3 g
Saturated Fat
0 mg
Cholesterol
394.4 mg
Sodium
93.5 g
Carbs
5.6 g
Dietary Fiber
7.2 g
Sugars
18.4 g
Protein
237 g
Serving Size

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Noodle Salad With Peanut-Lime Vinaigrette

Features:
    Cuisine:

    Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Noodle Salad with Peanut-Lime Vinaigrette,Recipe from AussieChef at the Fine Cooking board… thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.,Really delicious and easy – I love the cilantro and sesame in the dressing! I added extra veggies (shredded carrots and snow peas) because I love veggies. About 8oz of dried pasta made about 16oz of cooked pasta (they say cooked pasta weighs 1 – 1.5 times more than dry). Things I might change: I am a garlic lover, but the 2 cloves of raw garlic in the dressing were too much for me. I will probably only use one clove or substitute some garlic powder next time. I also found the dressing to be a bit more acidic than I had expected, but I love the lime flavor, so I will try it with less rice vinegar next time.Will definitely make it again!


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    Steps

    1
    Done

    To Make Dressing: in a Food Processor, Process Everything Except the Oil.

    2
    Done

    Slowly Drizzle in the Oil Until Emulsified.

    3
    Done

    Scrape Into a Bowl and Wait For Half an Hour For the Flavours to Develop.

    4
    Done

    to Make Salad: Toss All Together, Dress With Just Enough Dressing to Moisten and Flavor, and Garnish With Scallions, Red Bell Pepper and Peanuts.

    5
    Done

    Serve at Room Temperature.

    Avatar Of Danielle Lopez

    Danielle Lopez

    Taco extraordinaire with a passion for creating bold and flavorful fillings.

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