Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
Peanut Noodle Salad
Makes 8 Servings
1/2 cup creamy peanut butter (low or no sugar)
1/4 cup soy sauce (low sodium)
1/4 cup rice vinegar
1 Tbsp sesame oil
2 Tbsp hot sauce (Sriracha or other)
1/4 cup water
1 Tbsp ginger, minced
3 cloves garlic, minced
2 Tbsp brown sugar
1 350g package of rice noodles (or experiment with market pasta)
1 cup carrots, finely cut into matchsticks
2 cucumbers or zucchinis, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
1/2 cup green onion, sliced
1/4 cup cilantro, chopped
1/4 cup peanuts, chopped
8 slices of lime for garnish/squeezing
Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool.
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, hot sauce, water, minced ginger, minced garlic, and brown sugar.
Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. Garnish with chopped cilantro and peanuts. Enjoy!
Recipe adapted from BuzzFeed Tasty