Asian Peanut Rice Noodles with Pickled Peppers & Cucumbers

By á-7737

Calories 620kcal, Fat 18.0g, Proteins 14.0g, Carbs 106.0g

Ingredients

• 2 red bell peppers
• 3 oz scallions
• 6 oz cucumbers
• 3/4 Cup (5 oz) peanut butter
• 3 Tablespoon (1½ oz) tamari soy sauce
• 14 oz pkgs stir-fry rice noodles
• kosher salt
• ground pepper
• apple cider vinegar (or white wine vinegar)
• sugar

Details

Adapted from dinnerly.com

Preparation

Step 1

1. Prep ingredients
Bring a large pot of salted water to a boil. Cut bell peppers in quarters lengthwise, discard stem and seeds, then thinly slice crosswise. Trim ends from scallions, then thinly slice, keeping dark greens separate. Halve cucumbers lengthwise (peeling if desired), then cut into ¼-thick half moons.

2. Pickle vegetables
In a medium bowl, whisk 2 tablespoons vinegar, ¼ teaspoon each salt and sugar, and several grinds of pepper. Add the cucumbers, red peppers, and scallion whites. Toss to combine, and let marinate until step 5.

3. Make peanut sauce
In a large bowl, combine all of the peanut butter and tamari, 3 tablespoons sugar, ¼ cup vinegar, 2 tablespoons water, ¼ teaspoon of salt, and several grinds of pepper. Whisk until smooth and well-blended. Set aside.

4. Cook noodles
Add rice noodles to boiling water and cook, stirring occasionally, until al dente, about 7 minutes. Drain noodles, then rinse under warm water. Drain again. Use kitchen shears to cut the noodles in half directly in colander.

5. Finish & serve
Add noodles and pickled vegetables to bowl with peanut sauce; toss to combine. Serve, topped with scallion greens. Enjoy!

6. Change it up!
If you've got a lime on hand, you can swap in fresh lime juice in place of the vinegar, and top with chopped peanuts for extra crunch!