Asian Inspired Noodles

Any recipe with noodles and crisp vegis tossed in a peanut-Asian sauce has my name written all over it. But, in addition to being particularly tasty, this recipe can easily be made ahead which is perfect for summer entertaining. I like to chop the vegis and make the dressing the night before, storing in the fridge. Shortly before guests arrive, I boil the pasta then toss it all together, sprinkling with peanuts. It can be served warm, room temp or cold (mmm…leftovers), so it’s nearly infallible! It does look like a lot of ingredients, but upon further inspection you will see that over half of them are used to make the dressing—so don’t get nervous! If you find yourself with different vegis on hand, feel free to mix and match. Slivered carrots, snow or snap peas would be great additions. Or try a bit of pan-fried tofu for added protein!

Asian Inspired Noodles
adapted from Bon Appétit . serves 4

dressing
1/3 c fresh orange juice
the zest of 1 orange
2 T fresh lime juice
the zest of 1 lime
1/3 c creamy peanut butter
2 T rice vinegar
1 t sesame oil
1 t soy sauce
2 T chopped peeled fresh ginger
2 garlic cloves, peeled
2 t crushed red pepper flakes, divided
1/4 c canola oil (or vegetable oil)

noodles
8 oz noodles (I used thin spaghetti)
2 c (loosely packed) mixed baby greens
1 small head of bok choy, coarsely chopped
1 small cucumber, coarsely chopped
1 red pepper, cut into thin strips
3 scallions, chopped
1/3 c chopped fresh cilantro
2 T chopped fresh mint
1/2 c roasted salted peanuts
salt and pepper, to taste

In a blender, add all dressing ingredients (including 1 t crushed red pepper), except oil. Puree until smooth. With blender running, slowly add oil through opening in the lid. Can be made up to one day ahead (store in the fridge).

Bring a large pot of salted water to a boil, add noodles and cook until al dente. Transfer to a colander and rinse with cold water to stop cooking. Drain well. Cut noodles crosswise in 2 to 3 places.

In large bowl, add greens, bok choy, cucumber, red pepper, scallions, cilantro, and mint. Add 1 teaspoon red pepper, dressing and noodles, tossing to coat. Sprinkle with peanuts and season to taste with salt and pepper.