It may not be fair to call a dish that is predominantly noodles a salad, but it's good eaten cold, and there are lots of veggies and a dressing, so I think that qualifies. And I guess in a way it's not NOT good for you, but it's not completely non-guilt-inducing either. Because the rich, delicious peanut butter and lime dressing is most definitely indulgent. But you're getting tons of veggies and the only fat is from the peanut butter, and despite just how much fat that is, it's heart-healthy fat. And, uh, I used organic natural peanut butter. Healthy!
The best thing about this dish is that it's just as delicious warm as cold, so you can eat it right after you make it, then you can eat it again an hour later when you're bored and there are no potato chips left. It's at least got to be better for you than potato chips. Recipe after the jump:
PEANUT-LIME NOODLE SALAD
For the salad:
1 pound noodles of your choice (rice noodles or spaghetti would be fine, I used a thin Korean egg noodle)
2 cups firm tofu
2 cups broccoli florets
2 cups sugar snap peas
2 cups snow peas
1 cup mung bean sprouts
1/2 cup unsalted peanuts
For the dressing:
1/2 cup natural creamy peanut butter (unsweetened)
juice of 1 lime (about 3 tablespoons)
1/4 cup soy sauce
1/4 cup water
2 tbsp rice vinegar
2 tbsp brown sugar
1/4 tsp dried red pepper flakes
1 inch fresh ginger, roughly chopped
Cook noodles according to package directions, drain, and rinse with cold water. Set aside until vegetables are done. Steam broccoli florets for 3 minutes, then add the snow peas, snap peas, bean sprouts and tofu and steam an additional 2 minutes until the vegetables are vibrant green and just tender.
In a blender or food processor, blend the dressing ingredients until smooth. If it is too thick, thin it to a dressing consistency with additional water. Toss the noodles in 1/2 of the dressing. Serve noodles in a bowl topped with steamed vegetables and tofu, drizzled with additional dressing. Top with chopped peanuts.