Spicy Thai Peanut Noodle Salad

-

 Spicy Thai Peanut Noodle Salad

recipe
Preparation Time:25 min.Total Calories:525 kcal

Ingredients:

  • 200g rice noodles
  • 1 cup shredded carrots
  • 1 cup red bell pepper, sliced
  • 1 cup cucumber, julienned
  • 1/2 cup green onions, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup peanuts, crushed
  • 2 tablespoons soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon sriracha
  • Salt to taste

Kitchen Tools Needed:

  • Large bowl
  • Whisk
  • Pot for boiling noodles
  • Colander

Instructions:

  • Cook the rice noodles according to package instructions, then drain and rinse under cold water.
  • In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, green onions, and cilantro.
  • In a separate bowl, whisk together the soy sauce, peanut butter, lime juice, sesame oil, honey, sriracha, and salt until smooth.
  • Pour the dressing over the noodle salad and toss to combine.
  • Top with crushed peanuts before serving.

Macros:

  • Total Calories: 525kcal
  • Carbs: 60g
  • Proteins: 15g
  • Fats: 25g

Comments

Post a Comment

Popular posts from this blog

Avocado Toast with Poached Eggs and Chili Flakes

-
Image
  Avocado Toast with Poached Eggs and Chili Flakes Preparation Time: 20 min. Total Calories: 520 kcal Ingredients: 2 ripe avocados 4 slices of whole grain bread 4 large eggs 1 tablespoon of olive oil Salt to taste Black pepper to taste 1 teaspoon of chili flakes Fresh lemon juice (from 1 lemon) Kitchen Tools Needed: Toaster Pot for poaching eggs Slotted spoon Bowl for mashing avocado Fork Instructions: Toast the whole grain bread slices until golden brown. While the bread is toasting, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs for about 3-4 minutes for a runny yolk or longer if desired. While the eggs are poaching, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork, adding salt, pepper, and lemon juice to taste. Spread the mashed avocado evenly over the toasted bread slices. Once the ...
Read more

Creamy Mushroom Risotto with Truffle Oil

-
Image
  Creamy Mushroom Risotto with Truffle Oil Preparation Time: 25 min. Total Calories: 525 kcal Ingredients: 1 cup Arborio rice 4 cups vegetable broth 1 cup mushrooms, sliced 1/2 cup onion, finely chopped 2 cloves garlic, minced 1/2 cup Parmesan cheese, grated 1/4 cup heavy cream 2 tablespoons truffle oil 2 tablespoons olive oil Salt and pepper to taste Fresh parsley for garnish Kitchen Tools Needed: Saucepan Large pan Ladle Wooden spoon Measuring cups Knife Cutting board Instructions: In a saucepan, heat the vegetable broth and keep it warm over low heat. In a separate large pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the sliced mushrooms and cook until they are soft and browned. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process unti...
Read more

Overnight Oats with Fresh Berries and Honey

-
Image
  Overnight Oats with Fresh Berries and Honey Preparation Time: 25 min. Total Calories: 410 kcal Ingredients: 1 cup rolled oats 2 cups almond milk 1 tablespoon honey 1/2 cup fresh strawberries, sliced 1/2 cup fresh blueberries 1/4 cup Greek yogurt 1 tablespoon chia seeds 1 teaspoon vanilla extract Pinch of salt Kitchen Tools Needed: Mixing bowl Spoon Jars or containers for storage Measuring cups Measuring spoons Instructions: In a mixing bowl, combine rolled oats, almond milk, honey, chia seeds, vanilla extract, and a pinch of salt. Stir the mixture well until all ingredients are combined. Divide the mixture into two jars or containers. Top each jar with sliced strawberries, blueberries, and a dollop of Greek yogurt. Cover the jars and refrigerate overnight (or for at least 4 hours). In the morning, give the oats a good stir and enjoy cold or warm them up if preferred. Macros: Total Calories: 410kcal Carbs: 60g Proteins: 15g Fats: 10g
Read more