Snap Pea & Peanut Noodle Salad | A summer recipe with minimal cooking time is exactly what you need when the temperatures outside are high. This elegant Asian-style “takeout fakeout” dish is an obvious winner! Loaded with sweet and savory flavor, this easy salad is packed with seasonal produce and honest ingredients. Add your favorite grilled protein for a meal-size salad for dinner or enjoy a small bowl of noodles as a light summer lunch! This makes a delicious BBQ side dish.
8 ounces rice noodles 1 cup snap peas, sliced in half ½ cup julienned cucumber ½ cup julienned red bell pepper ½ cup shredded carrots
For Dressing ⅓ cup unsalted creamy peanut butter 2 tablespoons Kikkoman® Less Sodium Soy Sauce 1 tablespoon Kikkoman® Sesame Oil 2 tablespoons lime juice 2 tablespoons water 1 tablespoon agave nectar
For Serving ¼ cup chopped peanuts 2 tablespoons chopped cilantro Lime wedges
Cook rice noodles according to package directions. While noodles cook, stir together ingredients for peanut dressing until smooth. Set aside.
Strain noodles and rinse with cool water. Add to a large bowl. Add chopped vegetables to bowl with noodles. Top with half of the dressing and gently toss to combine. Refrigerate until chilled, about 20 minutes.
Serve peanut noodle salad on a serving platter and top with peanuts, cilantro and remaining dressing. Serve with lime wedges.