This recipe is taken from the 2009 Milk Calendar. Crisp vegetables and soft noodles in a sweet and tangy peanut dressing give new life to a noodle salad. Add grilled chicken, pork or shrimp for a complete meal. Leftovers are terrific for lunch.
- Prep: 20 min
- 1 small clove garlic
- 1 inch (2.5 cm) peeled and grated fresh gingerroot
- 2/3 cup (160 mL) peanut butter
- 1 cup (250 mL) Milk
- 3 tbsp (45 mL) soy sauce
- 1/4 tsp (1 mL) hot pepper sauce
- 1/3 cup (80 mL) rice vinegar or cider vinegar
- 8 oz (250 g) thin rice noodles
- Boiling water
- 2 carrots cut into matchsticks
- 1 red bell pepper halved and cut into thin strips
- 1/2 English cucumber thinly sliced
- 2 tbsp (30 mL) chopped fresh basil or fresh mint or both
- Torn salad greens
- Chopped peanuts
In a blender, purée garlic, ginger, peanut butter, Milk, soy sauce and hot pepper sauce until smooth. With motor running, drizzle vinegar through hole in lid until blended; let stand for 10 min.
Meanwhile, in a large bowl, cover rice noodles with boiling water; let soak, stirring occasionally, for 2 to 3 min or until softened or according to package directions. Drain and rinse under cold water; drain well. Return to bowl.
Pour dressing over noodles and add carrots, red pepper, cucumber and basil; toss gently to coat. Line serving plates with greens and top with noodle salad. Drizzle with dressing left in bowl and garnish with peanuts.
In place of rice noodles, cook 8 oz (250 g) angel hair, vermicelli, or other long thin pasta according to package directions; rinse in cold water and drain well.
For the Adventurous: Reduce soy sauce to 2 tbsp (30 mL) and add 1 tbsp (15 mL) Thai fish sauce and add 1 green mango, cut into matchsticks with vegetables.
Healthy Eating Tip: June is dairy month; celebrate the goodness of this nutrient-rich food group by pairing this meal with a generous serving of yogourt with fresh summer berries. Add a cold glass of Milk for the young ones and a latté for you, to top-up your family's bone banks.
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Top 5 Nutrients
|Calcium:||6 % / 63 mg|
|Vitamin C:||69 %|
|Vitamin A:||57 %|