I have to admit, I haven’t felt much like cooking at all this week. With alot going on, the pizza place has been on speed dial at my house.
Headed to Calgary in a few days for spring break with the kids to visit family and friends..on the countdown for a much needed break and visit. Decided I had better step out of my slump tonight and use up some of the food in the fridge, because my husband will be here working for a week…and he tends to not cook much while we are gone, better leave the pizza place on speed dial for him.
This is what I came up with from what we had in our fridge. I used a recipe for the sauce from one I found on another blog called Food Obsessed. I am going to include her link on my blog because I really love her site and she has alot of great recipes and ideas – most of them healthful too, I should add. I also took out some pork chops for the kids (to go on the side) – which I marinaded in some hoisin, lime, soy and ….I will include the marinade for you too just in case, you could alternatively just throw in some chicken, pork or shrimp…or even tofu for the protein in the salad if you like. I personally would have been fine with just the noodle salad on it’s own, but I have three hungry growing boys in my house..that tend to eat alot.
Asian Inspired Peanut Rice Noodle Salad (can be served hot or cold)
For the noodle salad:
- 1 bunch asparagus, tough ends removed and chopped
- 1 red pepper, julienned
- 2 carrots, or 1 large one, grated
- 2 shallots or about a quarter of an onion, diced
- about 3 tbsp of parsley or cilantro for garnish
- chopped peanuts for garnish
- 1-2 green onions, chopped
- 1/2 package brown spagetti noodles (about 250 g)
- handful of snow peas sliced lengthwise
For the sauce:
- ¼ cup (75g) all natural peanut butter
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp tamari soy sauce (I just used regular soy because that is what I had)
- ½ cup water
- 1 tbsp honey
- 2 tbsp mirin
- 1 tbsp sesame oil
- 2 tbsp rice vinegar (I didn’t have so I used cider vinegar and it was still really good)
- ½ tsp sambal oelek, or a bit more if you like it spicier (I used sriracha hot sauce instead – just because I love it)
Combine dressing ingredients (I put mine in a small saucepan so the peanut butter blended nicely, mix until smooth, remove from heat and set aside.
Bring a large pot of salted water to a boil, cook noodles as directed. In a seperate saucepan, with some oil, put in onion, saute until translucent then add in your asparagus, cook until bright green in color and add in your red pepper and snow peas, cook just for another minute or so. When noodles are finished drain and toss with sauce and veggies (add in carrots at this point). Garnish with crushed peanuts, cilanto (or parsley) green onions and serve with extra hot sauce or soy if desired.
Marinade for the Pork Chops:
- about 1/4 cup of hoisin sauce
- juice of 1 lime
- 2-3 tbsp soy sauce
- about a 1 inch chunk of ginger, chopped fine
- 3 garlic cloves chopped fine
- little dash of hot sauce (sriracha)