Monday, August 08, 2011

Peanutty Asian Noodle Salad

The other night we decided we wanted a simple dinner...and one that kept cooking to a minimum. We've had over a month of 100 degree days here in Dallas, and lighting a burner on the stove makes the house a bit too toasty for our liking.

So I seared a piece of tuna and put it in the fridge to chill. Soaked some rice stick noodles in some hot water. Tossed them together with scallions and cucumber and this yummy dressing. Laid the tuna on top and we were off to the races.

Asian Peanut-Ginger Dressing
Makes about 2/3 cup dressing.

1 clove garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut butter
1 teaspoon toasted sesame oil
2 tablespoons rice wine vinegar
2 teaspoons low-sodium soy sauce
1/4 cup canola oil
1/4 cup water

Whisk all ingredients together until peanut butter is completely incorporated.

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