Whenever I see the words fast and easy in any recipe, my attention seems to refocus. Mainly onto the ingredients to see whether I have what it takes. And when it comes to this delightfully simple recipe, I’m happy to report that the words ring very true with this Asian Noodle salad.
The great thing about using it is that it’s great for when you need to rotate some of your survival cache out. As some is due to approach close to the food’s shelf life, it helps to have a worthwhile recipe ready.
Another good thing I find about this recipe, and many others found on the site, is that no matter what happens in the future, this is suitable for everyone.
It’s perfect for those deciding a vegan lifestyle is the way to go, or anyone preferring vegetarian. The salad is also a great side dish for any satay meat. Or maybe even turned into a meat dish by having chicken added directly to it.
This recipe uses a lot of vegetables and salad. It’s a great way to test out some of your home-grown produce. You’ll no doubt have some ready and growing in your vegetable patch. The celery, onions and carrots make for a super-nutritious meal.
While the fresh cilantro adds a nice twist of flavor, for me, it’s all about the nuts. Any recipe containing the delicious saltiness of peanuts wins me over every time.
If your noodles, peanut butter or other ingredients are getting close to their shelf life, this might be the perfect and satisfying way to fulfil your family’s hunger.
It’s the unanimous appeal of the dish that makes it perfect for a crowded room. It’s satisfying enough to fill everybody’s bellies. So, grab your noodles and peanuts and get creative with this wonderful Asian Noodle Salad.
Asian Noodle SaladCourse: Salads
1/3 cup (approx. 40 g) peanut butter
1/3 cup (or 80 mL) water
1/2 tsp (or 2.5 g) garlic powder
1 tbsp (or 15 mL) soy sauce
2 tbsp (or 30 mL) sesame seed oil
2 tbsp (or 30 mL) apple cider vinegar
salt and pepper
2 packages ramen noodles (discard spice packets)
1/2 head cabbage (shredded)
1 cup (or 128 g) diced celery
1/4 cup (or 32 g) chopped onion
1/4 cup (or 32 g) diced carrots
1/4 cup (or 32 g) roasted, salted peanuts
4 tbsp (or 60 g) fresh cilantro or 2 tbsp (or 30 g) dried cilantro
salt and pepper
- In a small mixing bowl, combine all the dressing ingredients. Whisk well to mix everything evenly. Set aside.
- Break the ramen noodles. In a pan or pot, boil water and cook the noodles. DO NOT add the spice packets. When cooked, drain the noodles and transfer to a mixing bowl.
- Add in the remaining noodle ingredients. Sprinkle salt and pepper to taste.
- Toss the salad dressing.
- Serve and enjoy!