This past weekend Dara and I attended the first ever Food Bloggers of Canada Conference. It was the most personally and professionally satisfying conference I have ever attended.
Not only did we learn more than we could have possible absorbed, we went away full of Canadian pride and in awe of the talented and creative bloggers we were lucky enough to rub shoulders with.
I also had to loosen my belt a notch. Turns out eating every 15 minutes for 3 days straight can lead to significant bloating and weight gain.
Hence, the craving for easy and wholesome veg-centric meals this week.
This salad is a good fit for lunches, potlucks or as a side. Adding some tofu or chicken transforms it into a satisfying main. It also lends itself well to any combination of favourite vegetables.
I mean, it’s got peanut sauce. Automatic deliciousness.
Erin
This recipe would work well with soba noodles or rice noodles as a wheat free alternative.Peanut Noodle Salad
Serves
4-6
Prep time
20 minutes
Cook time
10 minutes
Total time
30 minutes Ingredients
Dressing
Dressing
(Optional)
Note
Directions
1.
Prepare spaghetti according to package directions. Strain and run under cold water until noodles are cooled.
2.
Meanwhile, over medium heat whisk peanut butter, water, ginger, sesame oil, soy sauce, canola oil, sugar and sriracha until well combined. Remove from heat, add lime juice and cool to room temperature.
3.
If serving immediately, toss noodles, vegetables and peanut sauce in a large bowl until well combined. If making ahead, reserve 1/4 cup of the peanut sauce for tossing just prior to serving.
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The Candid RD says
Looks GORGEOUS! Veg-centric. I love that.
howt1653 says
Veg-centric was definitely necessary after a glutinous meat-filled weekend!
Ellen says
It’s perfect as I have all the ingredients at home to make it. I will be making this for my family this weekend!
howt1653 says
Let us know how you like it Ellen!
Sandra says
I already adore this blog…can’t wait to see what else you are going to ‘cook up’ after atttending the conference!
howt1653 says
Thanks so much Sandra! We have some exciting stuff up our aprons!
Nik Kaiser says
I made this today with some buckwheat/sweet potato noodles i had left. I used olive oil instead of canola (i never have any oil but olive oil 😛 ) It was really good, although for a better result taste-wise i would recommend to toss the warm noodles into half of the warm dressing and allow them to cool together. That way the noodles soak the dressing properly and you intensify the taste a lot.
.cheers.
howt1653 says
Love this tip Nik, thanks for the feedback. On another note, where do you get sweet potato noodles? I want some!
mel says
This looks like Ina Garten’s recipe for her crunchy noodle salad! It’s delicious. I’ll be trying yours soon 🙂
howt1653 says
I love Ina’s recipes. Looking at it right now – looks packed with flavour as usual!