Peanut Herb Noodle Salad: A Flavorful and Healthy Summer Dish



Peanut herb noodle salad is a refreshing and flavorful dish that is perfect for a light summer meal. It is made with rice noodles, which are a good source of carbohydrates and fiber, and a variety of vegetables, including carrots, cucumbers, and bell peppers. The salad is tossed in a creamy peanut sauce that is made with peanut butter, soy sauce, and sesame oil.

This salad is a good source of protein, fiber, and vitamins. It is also a low-fat and low-calorie dish, making it a healthy option for those who are trying to lose weight or maintain a healthy weight.

Ingredients



* 8 ounces rice noodles
* 1 cup shredded carrots
* 1 cup shredded cucumbers
* 1 cup chopped bell peppers
* 1/2 cup chopped green onions
* 1/2 cup chopped peanuts
* 1/4 cup chopped cilantro

For the peanut sauce:

* 1/2 cup peanut butter
* 1/4 cup soy sauce
* 1/4 cup sesame oil
* 2 tablespoons rice vinegar
* 1 tablespoon honey
* 1 teaspoon ground ginger
* 1/4 teaspoon garlic powder

Instructions



1. Cook the rice noodles according to package directions.
2. Drain the noodles and rinse them with cold water.
3. In a large bowl, combine the noodles, carrots, cucumbers, bell peppers, green onions, peanuts, and cilantro.
4. In a small bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic powder.
5. Pour the peanut sauce over the noodles and vegetables and toss to coat.
6. Serve immediately or chill for later.

Tips



* For a vegan version of this salad, use tofu instead of peanuts.
* To add some heat to the salad, add a chopped chili pepper to the peanut sauce.
* This salad is a great way to use up leftover vegetables.
* The salad can be stored in the refrigerator for up to 3 days.

Conclusion



Peanut herb noodle salad is a delicious and healthy summer dish that is easy to make. It is a good source of protein, fiber, and vitamins, and it is also a low-fat and low-calorie dish. This salad is a great way to use up leftover vegetables, and it can be stored in the refrigerator for up to 3 days.