This, my friends, is no ordinary salad. This is a noodle salad. And it’s about to be your new summer obsession!
At least, it’s become ours. And honestly, I don’t know how we didn’t think of this sooner. You see, we LOVE noodles in this house: We throw ’em in broth, smother ’em in T’s homemade tomato sauce or our creamy vegan alfredo, and have even been known to eat them right outta the pot! What I’m saying is, we eat a lotta noodles.
But hi, it’s SUMMER! It’s getting hot out there! 🔥🔥 My love for noodles is totally squandered by my hatred for eating hot food in the midst of a heat wave. *sigh*
Enter, Chilled Thai Noodle Salad…
The recipe actually came about accidentally when we were doing recipe testing for our new e-cookbook (which is out now – YAY! 🙌🏻❤️). We were making our Veggie Dumplings with Spicy Peanut Sauce (page 4 for those of you with the book already…I like you!) and had LOTS of leftover filling and sauce.
I was really digging the flavor combos and…realizing we hadn’t had noodles yet that week…I mentioned the idea of adding combining noodles with the leftover dumpling components and eating it right outta the fridge! And obviously T was all over it because – who wouldn’t?
Well, it took me T minus 5 seconds to down that first bowl. As soon as I did, I looked at T and said, “We have GOT to share this recipe. And make it again and again and again!” I was totally hooked.
And we hope you will be too. Plus, you can totally customize this based on what veggies you have in your fridge. I’m thinking some shiitake mushrooms would be fantastically meaty addition to this dish. You can even throw in some bits of fried tofu or re-hydrated soy curls – go nuts!
We also experimented with a lot of different kinds of noodles when making this dish: Anything from rice or soba noodles to plain old spaghetti noodles will work!
When you make this recipe, be sure to snap a photo of the deliciousness and tag @theplantpowercouple on Instagram; we LOVE SEEING YOUR PHOTOS!
- One package noodles - we like soba or rice noodles for Gluten-free options, but regular old spaghetti noodles will also work!
- 1 tsp toasted sesame oil
- 2 large carrots, small diced
- 1 stalk celery, small diced
- 1/2 small onion, small diced
- 1/2 large green pepper, small diced
- 3 large garlic cloves, minced
- 1 Tbsp soy sauce (or tamari)
- 1/2 tsp ground black pepper
- 1/2 tsp sea salt
- 1/2 tsp celery salt
- 1 tsp ground cumin
- 4 Tbsp natural peanut butter
- 2 Tbsp Sriracha
- 1 Tbsp soy sauce (or tamari for GF)
- 1 Tbsp rice wine vinegar
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 - 1/2 cup warm vegetable broth
- First, cook your noodles according to the directions on the package. When they are done, drain them, rinse them with cold water immediately, and set them in the fridge in a large bowl to cool.
- Heat a saute pan over medium heat and add the toasted sesame oil followed by the veggies. Saute for about 3 minutes and add your soy sauce and the spices. Stir the veggies to make sure they are coated evenly.
- Allow the veggies to saute another minute or two, then turn down the heat. Set these aside to cool as well.
- Next, make the peanut sauce by adding all the ingredients to a small bowl and mixing them together with a fork. You may need to add more warm veggie broth depending on your desired thickness. Remember, this sauce is going on pasta, so we don't want it to be as thick as a dip. Taste and adjust seasonings as you add more liquid.
- When all the components have cooled, throw them all in the large bowl with the noodles and toss with salad tongs to fully coat. Enjoy this salad as a side or even all on its own. And best of all - eat it right outta the fridge!