Asian-inspired noodles with a hint of Sriracha spice up this unexpected summer salad. Peanut butter and miso help create a creamy, decadent dressing, while fresh chopped mint and cucumber keep things refreshing.
Something to taco ’bout
For something different, try making a handheld romaine lettuce “taco” with this peanut noodle salad instead of eating it with a fork or chopsticks.
8 oz spelt spaghetti or gluten-free brown rice spaghetti or buckwheat soba noodles
1 bunch rapini, tough ends trimmed, cut into bite-size pieces
1 cucumber, thinly sliced or cut into small pieces
1 – 7 1/2 oz package smoked tofu or 9 oz package tempeh, diced
1/2 cup chopped fresh mint
1/2 cup Master Vinaigrette
2 Tbsp natural, unsweetened peanut butter
2 Tbsp orange juice
1 Tbsp sweet white miso
1 Tbsp grated fresh ginger
2 tsp toasted sesame oil
2 tsp Sriracha or other hot chili sauce (use more or less depending on spice tolerance)
1/2 cup unsalted roasted peanuts, roughly chopped
Bring large pot of water to a boil. Cook spaghetti according to package directions; add rapini for last 3 minutes of cooking. Drain, rinse with cold water and drain again. Transfer to large bowl and toss with cucumber, tofu or tempeh and mint.
In food processor or blender, purée Master Vinaigrette, peanut butter, orange juice, miso, ginger, sesame oil and Sriracha until smooth. Toss with salad. Cover and chill until ready to serve. Garnish with chopped peanuts.