Black Rice Noodle Salad with Spicy Peanut Dressing

Servings: 4 | 30 minutes | 430 kcal

Although the origins of this recipe are hard to trace, it' a fusion of various Southeast Asian flavors, particularly Thai and Vietnamese. The use of black rice noodles is a twist to the traditional noodle salads.

There was a time when I was travelling through Southeast Asia, tasting all the local cuisines I could find. This recipe is a tribute to the vibrant and diverse flavors I experienced there, all packed into a simple, refreshing salad.

Ingredients

200 grams Black rice noodles
1 pieces Red bell pepper
1 pieces Carrot
1 pieces Cucumber
1 cups Fresh mint leaves
1 cups Fresh cilantro leaves
3 teaspoons Peanut butter
2 teaspoons Soy sauce
1 teaspoons Lime juice
1 teaspoons Agave syrup
2 pieces Garlic
1 pieces Fresh chili

Instructions

Prepare the black rice noodles according to the package instructions. Once done, rinse them under cold water and set aside.
Thinly slice the red bell pepper, carrot, cucumber, and chili. Roughly chop the mint and cilantro leaves.
To prepare the dressing, mix peanut butter, soy sauce, lime juice, agave syrup, minced garlic, and finely chopped chili in a bowl. If needed, add a bit of water to adjust the consistency.
In a large bowl, combine the cooked noodles, sliced vegetables, and herbs. Pour over the dressing and toss until everything is well coated.
Serve the salad immediately or let it chill in the fridge for a bit to let the flavors mingle. Enjoy!