Veggie Noodle Salad with Peanut Sauce is super flexible and comes together quickly. The secret to a beautiful plate is to quick cook the vegetables separately. Serve in white bowls or plates for maximum visual effect.
I’m happy to report I only had two meltdowns this week, which is definitely a step in the right direction.
Let this serve as a short list of random not-so-deep thoughts, in no particular order of importance.
By Monday afternoon, I was foaming at the mouth from massive frustration of unknown origin about things I have absolutely no control over.
It wasn’t very flattering, but at least it was over quick.
Let’s call that Meltdown Number One.
I had a birthday last week, so I took the whole day off and made a rule to only do things I wanted, with no guilt allowed.
I ate naughty snacks like gummy bears and honey roasted peanuts, laid on the couch, painted a small table that’s been sitting in the bedroom looking ugly for two years, started a new book, went for a walk by the river with my dogs, watched a terrible action movie, and made a super succulent roasted salmon and mashed potato dinner.
I also mentally organized an upcoming recipe for strawberry vanilla cupcakes.
Everything was going along just fine until I sat still for ten minutes and started to ponder the meaning of my life and purpose—which can really put a crimp in one’s day—sprinkled with a dusting of generalized dread.
This shall be referred to as Meltdown Number Two.
In between anxiety and fear about life and death, I was downright piggish with eating the California Mandarins.
Like, six at a sitting.
I have no answers, unfortunately, but I do know a good noodle salad when I see one, and that’s worth something, isn’t it?
This Veggie Noodle Salad with Peanut Sauce is oddly soothing—you can use pretty much any vegetables you have on hand, but these are my favorites.
The peanut sauce comes together really quick too.
This will give you two big servings or four small, and it’s wonderful warm or cold.
- Makes 2-4 servings
- FOR THE PEANUT SAUCE
- 1/2 cup vegetable broth
- 1/4 cup creamy peanut butter
- 1 teaspoon chili garlic sauce or hot sauce (add more to taste)
- 1 1/2 tablespoons honey
- 1 1/2 tablespoons soy sauce (I use Braggs Liquid Aminos)
- 1 minced garlic clove
- 1/2 freshly squeezed lime juice (or use the whole thing if its a small lime)
- FOR THE SALAD
- 1/4 pound spaghetti, cooked according to package directions
- 2-4 tablespoons neutral oil, like vegetable
- Salt, for adding a pinch to the pan (1/8 teaspoon) when cooking each vegetable
- 1 cup loose packed sugar snap peas, ends trimmed
- 1 large zucchini, spiralized or thinly sliced
- 2 cups broccoli, trimmed and sliced
- 1 large or 2 small carrots, spiralized or thinly sliced
- 2 baby Bok Choy, trimmed and quartered
- 1/3 of a red pepper, thinly sliced
- TO GARNISH
- 2 scallions (green onions)thinly sliced
- 2-3 tablespoons salted peanuts, for garnish
- 2 tablespoons flat leaf (Italian) parsley, chopped
- MAKE THE PEANUT SAUCE
- Combine all ingredients in a food processor or medium-sized bowl, and process or whisk together until creamy and combined. Taste and add more soy sauce if it needs saltiness, or another squirt of lime for brightness.
- PREPARE THE VEGETABLES
- In a large skillet on medium heat, add the vegetable oil and quick cook each of the vegetables separately for 4-6 minutes each, carefully adding a tablespoon or two of water or vegetable broth to the pan each time until the liquid evaporates, the snap peas, zucchini, broccoli, carrots and Bok Choy and red pepper. Set aside.
- There's nothing to say you can't just cook the vegetables all together at once, it will just take a few minutes longer and be sure to add a little water or broth to the pan, let it evaporate out, and season the whole mixture with a pinch of salt (1/8 teaspoon) before proceeding.
- FOR SERVING
- Spoon 2-3 tablespoons of the peanut sauce in the cooked spaghetti and toss with the sliced scallions.
- Divide the pasta and the vegetables between two or four plates or bowls. Garnish with salted peanuts and flat leaf parsley, add a tablespoon or so of peanut dressing on top, serving the remaining dressing on the side.
SOURCE: Studio Delicious
HERE’S ANOTHER DELISH AND HEALTHY SALAD RECIPE: Studio Delicious Super Food Salad