Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy Recipe

Name: Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches rice vermicelli 4 small bundles, about 160g in total; 1 teaspoon sesame oil; 2 tablespoons peanut butter creamy; 1 tablespoon soy sauce, tamari; 1/2 tablespoon rice vinegar; 1 teaspoon chili garlic sauce or to taste; 1 tablespoon orange juice or 1 teaspoon sugar; 3 tablespoons cilantro freshly chopped; 1 each scallions, spring or green onions sliced; 1/4 inch ginger peeled and minced; 1 clove garlic minced, 1 small clove; 1/2 each cucumbers peeled if desired, cut into half moon, then thinly sliced; 1 each bok choy tough ends removed, thinly sliced; 1 small carrots peeled and cut into match sticks

Servings: persons

2 bunches rice vermicelli 4 small bundles, about 160g in total
1 teaspoon sesame oil
2 tablespoons peanut butter creamy
1 tablespoon soy sauce, tamari
1/2 tablespoon rice vinegar
1 teaspoon chili garlic sauce or to taste
1 tablespoon orange juice or 1 teaspoon sugar
3 tablespoons cilantro freshly chopped
1 each scallions, spring or green onions sliced
1/4 inch ginger peeled and minced
1 clove garlic minced, 1 small clove
1/2 each cucumbers peeled if desired, cut into half moon, then thinly sliced
1 each bok choy tough ends removed, thinly sliced
1 small carrots peeled and cut into match sticks

1
Bring a medium pot of water to a boil.
2
Cook the vermicelli noodles for 6 to 8 minutes until tender.
3
Drain in a colander and reserve 1 cup of cooking water.
4
Toss the noodles with sesame oil, set aside.
5
Meanwhile in a small bowl, whisk together all the sauce ingredients until well combined.
6
Season to taste with more sauce ingredients if desired.
7
In a large mixing bowl, toss together all the vegetables with sauce until well mixed.
8
Add the noodles and some of the cooking water if the noodles seem too dry to mix.
9
Mix everything with chopsticks or whatever tool you prefer until evenly distributed.
10
Divide between two serving plates and serve.
11
Note: The noodle salad can be made 1 day ahead, keep in an air-tight container in the refrigerator for overnight.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 bunches rice vermicelli 4 small bundles, about 160g in total, 1 teaspoon sesame oil, 2 tablespoons peanut butter creamy, 1 tablespoon soy sauce, tamari, and more.

Yes, Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy

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