Peanut and Cilantro Noodle Salad

Name: Peanut and Cilantro Noodle Salad
Total time: 20 min
Yield: 6 servings
Cuisine: asian
Ingredients: 1 one-pound package of thick Chinese rice noodles; 3/4 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; 1/2 teaspoon ground cumin; 1/2 teaspoon Chinese chili sauce; 1/4 teaspoon turmeric; 1 cup hot water; 1/2 cup cilantro leaves

Recipe from Taste Caterers

Adapted by Trish Hall

Total Time: 20 minutes
Rating: 4(40)
Comments: Read comments

Featured in: Catering to the Necessities Of Fashionably Frugal Dinners

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1one-pound package of thick Chinese rice noodles
¾cup roasted unsalted peanuts
2small shallots
2cloves garlic
4tablespoons fresh lime juice
12tablespoons unsweetened coconut milk
2teaspoons sugar
1teaspoon soy sauce
½teaspoon ground cumin
½teaspoon Chinese chili sauce
¼teaspoon turmeric
1cup hot water
½cup cilantro leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.