Peanut Noodle Salad

Filled with fresh ingredients, this salad will make you feel a little more alive this winter and will become a staple in your routine. It keeps well in the fridge for a healthy to-go meal, you can add extra protein like chicken or tofu, and you can make extra peanut dressing because... you will want to. For any of our Boston residents subscribers, this is a great way to trial our any greens you may be using for the first time.

Ingredients:

Salad

• BMG Asian Mix (3 oz)*

• 4.4 oz (125g) Soba noodles

• 1 red bell pepper

• 3 scallions

• 1.5 cup shredded carrot

* BMG Asian Mix: Red-Veined Sorrel, Green Shiso, Radish, Shungiku, Thai Basil, Tatsoi, Beet

Peanut Dressing

• 3/4 cup real peanut butter

• 1 large clove garlic

• 1 tsp grated ginger

• 1 tbsp rice vinegar

• 1 tbsp maple syrup

• 2 tbsp sesame oil

• 3-4 tbsp soy sauce

Directions:

Salad:

1. Cook noodles according to package directions- I boiled mine for around 6 min.

2. Add chopped bell pepper, chopped scallions (reserve some for garnish), Shredded carrots and BMG Asian Mix to large mixing bowl.

3. Toss salad with half of the peanut dressing, add drained Soba noodles and toss with remaining peanut dressing

4. Garnish with BMG Asian Mix or thai basil, scallions, peanuts, or literally anything else you want.

Peanut Dressing:

1. Mince garlic and ginger finely and add to large mixing bowl

2. Add peanut butter (room temp is usually best, and make sure you mix it first)

3. Add maple syrup, vinegar, sesame oil, and soy sauce and combine until smooth.

4. Add warm water until desired consistency - I added about 1 cup