This recipe is based on one from one of my favorite old bloggers, who sadly isn't updating anymore: Cloudberry Quark. I love the dressing, and you can certainly vary the veggies to fit your mood. If you'd like, you can cook the veggies slightly, but I left them raw this time, and used carrots, snow peas, some scallions (I think!) and red pepper. Fresh coriander is always a nice addition, but that goes without saying...
75 ml peanut butter
4 tbsp soy sauce (Japanese)
2 tbsp rice vinegar
1 tsp sambal oelek (or fresh red chillies, minced)
2 cloves garlic, minced
1 tbsp brown sugar
2 tbsp ginger, minced
3-4 tbsp water, or possibly a little more
150 g rice noodles
Combine all ingredients for the dressing in a food processor and blend until smooth. Add more water if it seems to thick - it should be fairly runny.
Cook the noodles - usually rice noodles just need soaking in some hot water for a few minutes.
Drain and rinse with cold water. Drain again, and toss with the veggies and (most of) the dressing. It's nice to have some additional dressing on the side, too.
Recipe in Swedish:
Nudelsallad med jordnötsdressing
Home Unlabelled Peanut Noodle Salad