Cold noodle salads travel well; you don’t have to worry about them going limp, or leaving them out in the sun since they’re mayo-free. For a spin on the traditional peanut noodle salad, add red pepper, cucumber, broccoli – any type of veggie your family likes or you happen to have in the fridge. For a more substantial meal, add chopped roasted chicken, pork or shrimp.
(Developed by Julie for the Almond Board of California.)
Almond butter sauce:
1. In a medium pot of boiling water, cook the noodles for 3-4 minutes, or according to the package directions, until just tender. Add the asparagus for the last minute of cooking. Drain in a colander, running under cool water first to stop noodles from cooking. Transfer to a large bowl and add the remaining vegetables.
2. Meanwhile, combine the almond butter, rice vinegar, soy sauce, honey, garlic, ginger, curry paste and sriracha in a small saucepan set over medium heat; whisk until smooth, warming only as necessary to make the almond butter easier to stir.
3. Drizzle the almond butter sauce over the noodles and vegetables and toss to coat. If you like, cover and refrigerate for up to 24 hours. Sprinkle with toasted almonds and cilantro, if desired, just before serving.
442 calories, 24.4 g fat (2.1 g saturated fat, 15.7 g monounsaturated fat, 6.6 polyunsaturated fat), 43 g carbohydrate, 0 mg cholesterol, 16 g protein, 10.5 g fibre.
Originally published in ParentsCanada magazine, July 2013.