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.
