Thai Peanut Noodle Salad
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
⅓ cup peanut butter
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon garlic
1 tablespoon ginger
2 tablespoons sesame oil
2 tablespoons lime juice
1 tablespoon lime zest
⅓ cup coconut milk
¼ teaspoon red chili paste
9oz soba noodles
2-3 red Bellafina peppers, julienne
2 cups broccoli slaw
Garnishes: peanuts and green onions
Bring the water to a boil in a sauce pot for the Soba Noodles. While the water is heating, stir the first ten ingredients (peanut butter, soy sauce, honey, garlic, ginger, sesame oil, lime juice and zest, coconut milk, and chili paste) together in a bowl and set aside. Wash and cut the red pepper into long thin strips.
Cook the soba noodles per the directions on the package. Once cooked, rinse in cold water.
Mix the sauce, soba noodles, red pepper and broccoli slaw together,
If you want to serve cold, let the salad chill in the fridge for two hours.
Garnish with extra peanuts and green onions.
Adapted from pantryfullofrecipes.com