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.
Here’s another salad recipe to try:
Veggie Noodle Salad with Peanut Sauce
- MAKE THE PEANUT SAUCE
- 1/2 cup Vegetable Broth
- 1/4 cup Peanut Butter, creamy
- 1 teaspoon Chili Garlic Sauce Or hot sauce
- 1 1/2 tablespoons Honey
- 1 1/2 tablespoons Soy Sauce
- 1 Garlic clove, minced
- 1/2 Lime juice, freshly squeezed
- MAKE THE SALAD
- 1/4 pound Spaghetti, cooked and cooled Cooked according to package directions
- 2-4 tablespoons Vegetable oil
- 1/8 tsp Salt
- 1 cup Sugar Snap Peas, ends trimmed
- 1 Zucchini, spiralized or thinly sliced
- 2 cups Broccoli, ends trimmed, thinly sliced
- 1 Carrot, spiralized or thinly sliced
- 2 Bok Choy, ends trimmed, quartered
- 1/3 Red Pepper, thinly sliced
- GARNISH THE SALAD
- 2 Green Onions, ends trimmed, thinly sliced
- 3 tablespoons Peanuts, salted
- 2 tablespoons Italian (flat leaf) Parsley, chopped
- MAKE THE PEANUT SAUCE
- Combine broth, peanut butter, garlic sauce, honey, soy sauce, garlic and lime juice in a food processor and pulse until smooth. Alternatively, use a hand-held whisk to combine the ingredients until they are smooth. Taste, adding more salt or lime juice for balance as needed.
- PREPARE THE VEGETABLES
- In a large skillet on medium heat, add the vegetable oil and a tablespoon or two of water and cook each vegetable separately until the liquid evaporates and the vegetable is cooked through but not soft, about 4-6 minutes for each vegetable. Continue this quick cooking technique for the snap peas, zucchini, broccoli, carrots, Bok Choy and red pepper and set aside.
- TO SERVE
- Using the bowl you've got the cooked and cooled spaghetti in, spoon in 3 tablespoons of the peanut sauce over it and add the sliced green onions, toss to combine.
- Using four plates, divide the pasta into 4 servings. Arrange the cooked vegetables on top. Add the garnish of salted peanuts and Italian Parsley. Drizzle a tablespoon of the peanut dressing over the top and serve with remaining dressing on the side.
- You could cook the vegetables for this salad together in the pan instead of separately if you are pressed for time. Start with a 1/4 cup of water and a pinch of salt and cook until the water evaporates and the vegetables are cooked through, which can take up to 10 minutes when everything is in the pan.
- This recipe was updated in November 2019
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
SOURCE: Studio Delicious
Here’s another healthy salad recipe from Studio Delicious Super Food Salad