Asian Noodle Salad with Peanut Sauce
This is a hearty – and versatile dish – that goes so well with our Estate Sauvignon Blanc.
Ingredients
- 12 oz. of your favorite noodles (soba or spaghetti noodles work well)
- 1 red bell pepper, seeded and julienned
- 2-3 carrots, peeled and grated
- SAUCE
- 1/3 cup peanut butter, natural style
- 4 T. pure sesame oil
- 4 T. soy sauce
- 3 T. seasoned rice vinegar
- 2-3 carrots, peeled and grated 2-4 T. honey, to taste
- 2 garlic cloves, minced
- 1 t. grated fresh ginger root
- Squeeze of lime to taste
- Squeeze of siracha to taste
- GARNISH
- 3 green onions, sliced
- I bunch fresh cilantro, chopped (add to taste)
- 2 tsp. toasted sesame seeds
- ½ cup dry roasted peanuts, rough chopped
Directions
Cook pasta according to package directions then strain noodles. While pasta is cooking, combine peanut butter, sesame oil, soy sauce, rice wine vinegar, honey, garlic, ginger, lime juice and siracha in a medium bowl. Whisk until well combined and completely smooth.
Pour the sauce over the hot noodles and toss to coat. Stir in red pepper and carrots, mixing completely. Garnish with green onion, cilantro, toasted sesame seeds and chopped peanuts.
Serve with Bartholomew Estate Sauvignon Blanc
*Note: This is a very versatile dish that can be a side or a main course. Can substitute whole wheat noodles for nuttier texture or rice noodles for smoother texture. Add or substitute snow peas, bean sprouts, shredded cabbage and/or broccoli for the vegetables. Can also add cooked chicken or tofu, if desired. This dish can also be made ahead and served cold, reserving garnishes until serving time.