Peanut and Cilantro Noodle Salad
Published March 3, 1992
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 one-pound package of thick Chinese rice noodles
¾ cup roasted unsalted peanuts
2 small shallots
2 cloves garlic
4 tablespoons fresh lime juice
12 tablespoons unsweetened coconut milk
2 teaspoons sugar
1 teaspoon soy sauce
½ teaspoon ground cumin
½ teaspoon Chinese chili sauce
¼ teaspoon turmeric
1 cup hot water
½ cup cilantro leaves
Nutritional analysis per serving (6 servings)
70 grams carbs; 459 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 16 grams fat; 3 grams fiber; 204 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook noodles according to package directions until al dente, and drain.
- Step 2
While noodles are cooking, make the sauce. Crush peanuts in food processor. Squeeze juice from lime. Peel and dice the shallots and garlic.
- Step 3
Put four tablespoons of the crushed peanuts in a saucepan with two tablespoons of the lime juice, shallots, garlic, coconut milk, sugar, soy sauce, cumin, chili sauce and turmeric. Stir, cook for one minute, then pour into bowl, add remaining lime juice and hot water, and mix well.
- Step 4
Pour sauce over noodles, toss, and garnish with cilantro and remaining peanuts at the table.
Private Notes
Comments
Super watery and flavorless sauce. Ended up going off script a lot to pump it up and add flavor. Highly recommend skipping the water altogether.
I really liked this one. I add cucumbers which gave it a little freshness and made it a little spicier. Yum.