This Veggie Noodle Salad with Peanut Sauce is super flexible and comes together quickly. The secret to a beautiful presentation is to quick cook the vegetables separately. This colorful salad looks especially great served on a white platter.
I’m happy to report I only had two tiny meltdowns last week, which is excellent.
For example, last Monday I was practically foaming at the mouth from Massive Frustration of Unknown Origin about things I have no control over.
This wasn’t very flattering, but it was over quick.
I also took a rare day off, and only did things I wanted to with no guilt allowed.
I ate gummy bears and honey roasted peanuts, laid on the couch, painted a small table that’s been sitting in my bedroom for two years, started a new book, went for a walk by the river, watched a terrible movie, and made a nice dinner.
And I mentally organized an upcoming recipe for pink cupcakes.
Everything was going along fine until I sat still long enough to catch my breath and ponder my life’s 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’ve been downright piggish with eating all the Washington cherries.
So happy for a world with Washington cherries.
I have no answers to life’s big questions, but I do know a good Veggie Noodle Salad with Peanut Sauce when I see one, and that’s worth something, isn’t it?
This salad is downright delightful—and you can play around with the combination of vegetables you have on hand, though these are my favorites.
This will give you two or four servings, and it’s wonderful warm or cold.
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- 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 onionsthinly 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 healthy salad recipe from Studio Delicious Super Food Salad