For a quick vegetarian source of protein and healthy fats, nothing beats the humble peanut, which shines in this delicious Thai Noodle Salad
A handful of peanuts provides a quick-and-easy protein boost. Nutty for peanut butter? It’s a great source of monounsaturated fat, which can help lower cholesterol levels. Skip the low-fat varieties that remove much of this good fat, and opt instead for brands with just two ingredients: nuts and salt.
- ¼ cup fresh lime juice
- 2 Tbs. low-sodium soy sauce
- 2 Tbs. peanut butter
- 1 Tbs. water
- 1 Tbs. honey
- 1 Tbs. minced fresh ginger root
- 1 tsp. minced garlic
- 1 tsp. chili garlic sauce
- 1 pkg. refrigerated yakisoba noodles (7.7 oz.)
- 2 cups thinly sliced romaine lettuce leaves
- 2 cups shredded cabbage
- 1 cup shredded sweet potato
- 1 cup bell pepper rings
- 1 cup bean sprouts
- ¼ cup chopped green onions
- Fresh basil, cilantro, and/or mint leaves
- To Make Dressing: In medium bowl, whisk together lime juice, soy sauce, peanut butter, water, honey, ginger root, garlic, and chili sauce, and set aside.
- To Make Salad: Remove and discard seasoning packet from yakisoba noodles. Loosen noodles, and heat according to package directions.
- Divide romaine, cabbage, sweet potato, bell pepper, and sprouts between two plates. Top each salad with half of the warmed noodles, and drizzle with dressing. Sprinkle with green onions
- and herbs.
Did You Know?
March is National Peanut Month. Visit nationalpeanutboard.org for recipes and tips.