Peanut Noodle Salad

I needed a lot of NOODLE SALAD for a picnic party and had already made potato salad. I wanted something that tasted different. I had cooked up a lot of spiral noodles the day before and refrigerated them. There was a gallon and a half of them, waiting to be doctored. Somehow I got it in my mind to make a sort of PEANUT NOODLE SALAD with a Thai theme. 

In a big bowl mix the following:

 

Ingredients

3 Tblsp.— crunchy peanut butter

¼ cup — toasted sesame oil

¼ cup — rice vinegar

¼ cup — olive oil

1 Tblsp. — tamari

1 tsp. — agave syrup

1 tsp. — Harry’s Habenero hot sauce

2 inch piece — peeled and grated fresh ginger (remove the hairy bits)

1 clove — fresh garlic

Small handful — fresh cilantro, chopped

½ cup — raisins

1 carrot — grated

Method

Stir in approximately twenty-four cups of the cooked rotini or spiral noodles, or try some other pasta if that’s all you have. This tasted good enough that I was asked a couple of times what was in it. Luckily, I had written down what I was throwing in the bowl. You can save any leftover marinade in a jar for a week or so to use for another batch if you don’t have a huge pan to cook up as many noodles all at once like I did. Noodle salad, hot weather, and easy dinners go very nicely in the summer.