I think my husband was Italian in his past life. Pasta pasta pasta…with meatballs and red sauce which is all fine and dandy with me. My favorite cuisine is Asian in any way, shape or form. I’m partial to the flavors and the heat of most Asian dishes, specifically Thai. My husband; here nor there about it. This type of conversation is very common between him and I (yes, our lives are THIS boring)
Me: Is there anything you’re hungry for this week?
Nick: Not really.
Me: I mean, could you throw me a bone here…stir fry sound good?
Nick: Eh, not really. (as you can see, he is a man of many words)
Me: WELL THEN TELL ME WHAT SOUNDS GOOD!!!!!!!!
Nick: How bout pasta?
Me: I’m really hungry for Asian.
Nick: Then why did you ask me in the first place?
The end. This is how it works around here…I ask the poor man questions in hopes of getting the answers I want to hear. When, unfortunately, my husband, the wonderful guy that he is, is most definitely not a mind reader. I mean VERY far from it 😉
So, when Nick is hungry for pasta and I want Asian this dish is our happy place. He loves the heartiness of the noodles and the crunch of the peanuts. In turn, I get all of the crisp veggies and the sweet, salty and spicy flavors that I adore. This dish is definitely entertaining-worthy and would be perfect for a bbq or potluck as it can be served both chilled or at room temperature. It is also great to make over the weekend and have on hand all week for quick lunches…its awesome leftover, just ask my friend Meagan, she stopped over for a quick hug and lunch today 🙂 It’s a simple, nutrient rich, gluten-free recipe; chopping the beautiful veggies is the most time consuming part, which is hardly time-consuming at all
Before I tell you the recipe I’d like to touch on fresh ginger root. It adds unbeatable flavor to many dishes, including this one, and has amazing anti-inflammatory properties along with providing antioxidants and promoting digestive health. I know many people that are turned off by fresh ginger root because they only use a small amount and the rest goes to waste or because they do not know how to handle it. It truly is so simple to make this a part of your regular diet and always have it on hand. When I get it home from the store I immediately wash it under cold water and peel the skin of it with a vegetable peeler. I then place it in a freezer bag and put it in the freezer…It will keep for months. When you need it for a recipe just pull it out of the freezer and grate it over a microplane while it is still frozen, just like this
After you are done, stick it back in the freezer until next time you need it. So simple.
Asian Noodle Salad
For The Salad:
14 Ounces Brown Rice Fettucini
1 Red Pepper, seeded and roughly chopped
4 Green Onions, thinly sliced
1 Cup Snap Peas, roughly chopped
1/2 Cup Grated Carrots
1/2 Cup Cilantro Leaves, chopped
1/2 Cup Roasted Peanuts
4 Chicken Breasts, grilled (optional)
1/3 Cup Peanut Butter, warmed in the microwave for 10 seconds
1/4 Cup Tamari (soy sauce can be substituted)
1 Tablespoon Sesame Oil
1 Tablespoon Ground Chili Paste *in Asian section of supermarket
2 Cloves Garlic, grated or pressed
1 Tablespoon Rice Wine Vinegar
2 Teaspoons Fresh Grated Ginger Root
1/2 Cup Olive Oil
Juice From One Orange
Cook the pasta: Cook according to package directions. Drain in a colander and rinse well with cold water. Rinse the pot you cooked the pasta in well with cold water, add the pasta back into the pot and fill with cold water. Pasta can sit in the cold water until you are ready to mix the salad.
Make the dressing: Combine all ingredients together in a medium bowl and whisk until combined.
Assemble the salad: Pour pasta into a colander to drain and pour it back into the pot. Add red pepper, green onion, snap peas, grated carrots and cilantro. Pour in dressing and mix thoroughly with your hands. Place a serving of the pasta on a plate and top with peanuts and chicken breasts. Can be served chilled or at room temperature.