Asian Noodle Salad with Peanut Salad Dressing
We went to a potluck this weekend, and I brought along an Asian-inspired salad. I wanted to serve it as a main dish, so I made a pasta salad loaded with tofu and vegetables. But instead of using regular pasta, I used thin egg noodles. I mixed a myriad of vegetables such as crimini mushrooms, baby zucchini, cauliflower, bok choy, sugar snap peas and pickled red peppers with fried, cubed tofu. To finish the dish, I covered it in a delicious peanut dressing made of peanut butter, chili garlic sauce, sugar cane vinegar and ponzu soy sauce. This cold Asian noodle salad can be prepared hours in advance, making it perfect for picnics and potlucks. Just leave the peanut salad dressing on the side and mix right before serving.
- Servings: 8
Source: Amerikanki -
Ingredients
- package fresh thin egg noodles
- teaspoon salt
- package firm tofu
- fresh garlic, crushed and minced
- cauliflower
- regular white vinegar
- sugar snap peas
- bok choy
- baby zucchini, halved, lengthwise
- crimini mushrooms, quartered
- pickled peppadew peppers, drained and chopped
- sugar cane vinegar
- creamy peanut butter
- tablespoons ponzu soy sauce
- canola oil , as needed
- hazelnut oil
- tablespoons toasted sesame oil
- tablespoons sweetened condensed milk
- teaspoon chili garlic sauce
- teaspoons ginger, freshly grated
- tablespoon sesame seeds , slightly toasted
- tablespoons cilantro, chopped
- tablespoons curly parsley, chopped
- roasted peanuts, coarsely crushed