Chilled Peanut Noodles

It’s official. I’ve come down with a case of spring fever.

We’ve had some warm temperatures here the past week or so with highs climbing into the mid-40′s. The warm weather has got me dreaming about gardening, spring fashions and—of course—food. As spring draws tantalizingly close, I can’t help but think of spring and summer foods these days. Grilled fish with avocado salsa, fresh peas tossed with goat cheese and arugula for a refreshing salad, berries…fistfuls and fistfuls of sweet, succulent berries.

In my quest to satisfy my spring-starved palette, I came up with this recipe last week for a simple salad of chilled brown rice noodles dressed in a creamy and luxurious peanut dressing. No sodium-laden soy or fish sauce here. Just a delicious blend of garlic, peanut butter and lime with a hint of honey for sweetness. This is not an overly rich or peanut-y recipe, which is why I classify it as lighter, springtime fare. All of the flavors are subtle but distinct at the same time. I like to serve the noodles with simple broiled fish seasoned with ginger and a nice big, green salad.

Spring might be a ways off yet for us Wisconsin dwellers, but with recipes like this one to keep my cravings at bay I think I just might get through this bout of spring fever after all. Enjoy!

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Chilled Peanut Noodles – serves 4 as a side

For the noodle salad:

8 ounces brown rice spaghetti (such as Tinkyada brand)

Salt

1 tbs. olive oil

1 large stalk celery, peeled and finely chopped

3 scallions (white and green parts), chopped on an angle

Handful or two of frozen peas

For the dressing:

1 tbs. olive oil

1 garlic clove

1/4 cup creamy peanut butter (no sugar added)

1 tbs. honey or agave nectar

Juice of 1 lime

1/4 cup water

Bring a large pot of water to boil. Salt the water and add the noodles. Cook according to package directions, but drain 1-2 minutes shy of suggested cooking time to achieve “al dente” texture. Drain noodles well and rinse thoroughly with cold water.

While noodles cook, heat 1 tbs. olive oil in a skillet over medium-low. Add celery and cook 2 minutes. Add scallions and cook 1-2 minutes. Remove from heat and transfer to a mixing bowl. Add the peas and cooked noodles to the bowl with the vegetables.

Make the dressing: combine all dressing ingredients in a blender. Blend until creamy and very smooth. Pour dressing over noodles and vegetables. Toss to coat. Season to taste with salt.

Chill salad in the refrigerator for at least 1 hour before serving. Just before serving, toss the salad thoroughly and break apart any clumped noodles.

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 More tasty recipes to be savored at Slightly Indulgent Tuesday! Check it out.  

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