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Description
This Asian-inspired noodle salad packed with crisp veggies, bright herbs and a savory-sweet dressing is simply irresistible. Farmhouse Kitchen's peanut sauce borrows from Thai flavors with garlic, ginger and sambal, clinging beautifully to the silky, chewy and perfectly toothsome organic spaghetti noodles from Seggiano. With a little fresh lime juice, crunchy roasted peanuts and a showering of green onions and cilantro, this cold noodle salad is a serious contender for shaking up your pasta night routine and meal prep planning. Ready in just 25 minutes!Excellent served cold or at room temperature, the noodle salad is a springtime essential for barbecues, picnics, potlucks and pool parties. Serve it as a main dish paired with grilled shrimp, chicken or beef, or add it to a buffet of sides to feed a crowd. (Nut Free)
Includes:
- 13.25 oz Dried Spaghetti Pasta Alla Chitarra
- 4 oz Roasted & Salted Peanuts
- 1/2 lb avg Red Bell Peppers
- 1 bunch Green Onions
- 1 bunch Cilantro
- 2 ct Persian Limes
- 8 oz Peanut Sauce
- 32 oz Cabbage & Carrot Slaw Blend
- Salt and Pepper
INSTRUCTIONS
STEP 1 Bring a large pot of water to a boil. When the water boils, add 1 tbsp. of salt and the dried spaghetti. Gently stir with tongs to separate the noodles and prevent sticking. Reduce heat to medium-high and continuing boiling the pasta, stirring occasionally, for 12 minutes or until just al dente - when the pasta is tender, but retains a pleasant chew. Drain in a colander and rinse well with cold water to cool. Shake the cool pasta free of water and transfer to a large mixing bowl. Set aside.
STEP 2 While the pasta is cooking, prepare the vegetables and herbs. Discard the stem and seeds from the bell pepper, then slice into thin strips. Thinly slice the 2-3 green onions and roughly chop about 1/2 cup tender cilantro leaves and stems. Roughly chop half of the peanuts, leaving the remainder whole for textural contrast.
STEP 3 Add the whole peanuts, chopped peppers, herbs, and cabbage & carrot slaw to the mixing bowl with cool noodles.
STEP 4 Shake the Peanut sauce well, then add about 3/4 of the sauce and the fresh squeezed juice of 1 whole lime into the bowl. Toss and combine well with tongs or your hands to evenly distribute the ingredients and sauce. Season with additional sauce, fresh lime juice, salt and pepper to taste. Garnish with chopped peanuts, sliced onions and chopped cilantro before serving.
Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Be sure to toss well again before serving.
What's inside
Pasta, Spaghetti, Alla Chitarra, 13.25 oz - Default: 1 - Max: 1Nuts, Peanuts, Salted, 4 oz - Default: 1 - Max: 1
Peanut Sauce, 8 oz - Default: 1 - Max: 1
Cabbage & Carrot Slaw Blend, 32 oz - Default: 1 - Max: 1
Peppers, Bell, Purple, 1 lb - Default: 1 - Max: 1
Organic Persian Lime (2 ct) - Default: 1 - Max: 1
Green Onions, 1 bunch - Default: 1 - Max: 1
Herbs, Cilantro, Organic, 1 bunch - Default: 1 - Max: 1
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What's Inside
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Asian Peanut Noodle Salad Bundle
$29.99
serves 4 ($7.49/serving)
This Asian-inspired noodle salad packed with crisp veggies, bright herbs and a savory-sweet dressing is simply irresistible. Farmhouse Kitchen's peanut sauce borrows from Thai flavors with garlic, ginger and sambal, clinging beautifully to the silky, chewy and perfectly toothsome organic spaghetti noodles from Seggiano. With a little fresh lime juice, crunchy roasted peanuts and a showering of green onions and cilantro, this cold noodle salad is a serious contender for shaking up your pasta night routine and meal prep planning. Ready in just 25 minutes!
Excellent served cold or at room temperature, the noodle salad is a springtime essential for barbecues, picnics, potlucks and pool parties. Serve it as a main dish paired with grilled shrimp, chicken or beef, or add it to a buffet of sides to feed a crowd. (Nut Free)
Includes:
INSTRUCTIONS
STEP 1 Bring a large pot of water to a boil. When the water boils, add 1 tbsp. of salt and the dried spaghetti. Gently stir with tongs to separate the noodles and prevent sticking. Reduce heat to medium-high and continuing boiling the pasta, stirring occasionally, for 12 minutes or until just al dente - when the pasta is tender, but retains a pleasant chew. Drain in a colander and rinse well with cold water to cool. Shake the cool pasta free of water and transfer to a large mixing bowl. Set aside.
STEP 2 While the pasta is cooking, prepare the vegetables and herbs. Discard the stem and seeds from the bell pepper, then slice into thin strips. Thinly slice the 2-3 green onions and roughly chop about 1/2 cup tender cilantro leaves and stems. Roughly chop half of the peanuts, leaving the remainder whole for textural contrast.
STEP 3 Add the whole peanuts, chopped peppers, herbs, and cabbage & carrot slaw to the mixing bowl with cool noodles.
STEP 4 Shake the Peanut sauce well, then add about 3/4 of the sauce and the fresh squeezed juice of 1 whole lime into the bowl. Toss and combine well with tongs or your hands to evenly distribute the ingredients and sauce. Season with additional sauce, fresh lime juice, salt and pepper to taste. Garnish with chopped peanuts, sliced onions and chopped cilantro before serving.
Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Be sure to toss well again before serving.
Excellent served cold or at room temperature, the noodle salad is a springtime essential for barbecues, picnics, potlucks and pool parties. Serve it as a main dish paired with grilled shrimp, chicken or beef, or add it to a buffet of sides to feed a crowd. (Nut Free)
Includes:
- 13.25 oz Dried Spaghetti Pasta Alla Chitarra
- 4 oz Roasted & Salted Peanuts
- 1/2 lb avg Red Bell Peppers
- 1 bunch Green Onions
- 1 bunch Cilantro
- 2 ct Persian Limes
- 8 oz Peanut Sauce
- 32 oz Cabbage & Carrot Slaw Blend
- Salt and Pepper
INSTRUCTIONS
STEP 1 Bring a large pot of water to a boil. When the water boils, add 1 tbsp. of salt and the dried spaghetti. Gently stir with tongs to separate the noodles and prevent sticking. Reduce heat to medium-high and continuing boiling the pasta, stirring occasionally, for 12 minutes or until just al dente - when the pasta is tender, but retains a pleasant chew. Drain in a colander and rinse well with cold water to cool. Shake the cool pasta free of water and transfer to a large mixing bowl. Set aside.
STEP 2 While the pasta is cooking, prepare the vegetables and herbs. Discard the stem and seeds from the bell pepper, then slice into thin strips. Thinly slice the 2-3 green onions and roughly chop about 1/2 cup tender cilantro leaves and stems. Roughly chop half of the peanuts, leaving the remainder whole for textural contrast.
STEP 3 Add the whole peanuts, chopped peppers, herbs, and cabbage & carrot slaw to the mixing bowl with cool noodles.
STEP 4 Shake the Peanut sauce well, then add about 3/4 of the sauce and the fresh squeezed juice of 1 whole lime into the bowl. Toss and combine well with tongs or your hands to evenly distribute the ingredients and sauce. Season with additional sauce, fresh lime juice, salt and pepper to taste. Garnish with chopped peanuts, sliced onions and chopped cilantro before serving.
Enjoy at room temperature immediately after preparing, or cover and store in the refrigerator to serve cold. Be sure to toss well again before serving.
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