Vegetarian Noodle Salad
1/4 cup creamy peanut butter
1 teaspoon sesame oil
1/4 cup Mirin
1 teaspoon Thai sweet chili sauce
1 tablespoon sugar
3 tablespoons soy sauce
1/4 cup cup oil
1/2 pound gluten-free brown rice spaghetti (package directions)
1/4 of an English cucumber, sliced thin
1 red bell pepper (julienned)
1 bunch scallions (sliced)
12 cup salted peanuts (chopped roasted, garnish)
In a bowl, whisk together the peanut butter, sesame oil, Mirin, chili sauce, sugar, and soy until smooth.
Whisk in the oil. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions.
The recipe is adapted from Food Network. I went heavier on the Soy Sauce and less on the oil.
Better than other salads like this that I have made.
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