Cold rice noodle salad in peanut sauce dressing { Vegan + Gluten-free}

Recipes which are complete meal in itself and require less effort and time are on everyone's wish list. Cold rice noodle salad in peanut sauce dressing is a perfect example of that. Dressed in creamy and nutty peanut sauce, this salad will become your favourite on the go lunch/dinner/snack. You would want this peanut dressing all the time in fridge to accompany noodles, chips, tacos, fritters, pasta- it goes with pretty much everything!

I was amazed when I first learnt about noddles which were made of rice and not wheat flour. Rice noodles once cooked have a smooth and slightly slippery texture which is addictive. It comes in various forms ranging from flat noddles to thin vermicelli like noddles. It can be eaten hot in soups and dishes like path thai or cold in salads.

You must be wondering whether it is actually a salad. It indeed is! Salads can be based around grains too like barley, rice noddles, quinoa. Nutritional content and easy preparation makes salad a big hit among those who want to loose weight which is rather true.

Ingredients (Serves 2)

Rice noddles( enough for 2 people)
1 Carrot - thinly sliced
1 seeded cucumber- thinly sliced
1 tbsp peanut butter
2 Tbsp olive oil
1 clove garlic(grated)
1/4th tsp soy sauce
1 tsp honey
1 Tsp lemon juice
1/2 Tsp white wine vinegar
salt to taste
1/2 Tsp chilli flakes
1 Tsp white sesame seeds- garnish
Coriander -garnish

Method

Soak rice noddles in boiling water for 15 minutes or till cooked through. (Different versions takes different amount of time to cook). Strain and keep aside to cool down.

In a small processor, add peanut butter, olive oil, soy sauce, grated garlic, salt, chilli flakes, lemon juice, vinegar, honey and blitz everything together to make dressing.

Mix rice noddles, carrots and cucumber in a bowl. Now add peanut dressing and mix everything together gently using your fingers. Taste and adjust seasoning.

Refrigerate for half an hour.

Garnish with fresh coriander and sesame seeds. Serve cold