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Rainbow Noodle Salad

It's another hot night and all you want to eat for dinner is a refreshing salad. But your family doth protest; they need something much more filling and exciting then a bowl of lettuce - that's where our Rainbow Noodle Salad comes in. This month we're making noodle ribbons out of our favorite summer veggies and topping it with protein rich peanut sauce. This gluten-free noodle salad will cool off your family and ensure they eat their daily dose of veggies!

Rainbow Noodle Salad:
• 2 carrots
• 1 zucchini
• 1 yellow squash
• 1 cucumber
• 1 8oz package of soba noodles
• 1 tsp of sesame oil
• 1 TBl of sesame seeds to garnish

Peanut Sauce:
• 1/2 cup smooth peanut butter
• 2 TBl soy sauce
• 1 inch fresh ginger, minced
• 1 clove garlic, minced
• 1 tsp ground coriander
• 1 TBl agave nectar, or sugar
• juice of 1 lime

Follow the cooking instructions on the soba noodle packing. Pour drained noodles into a large bowl and toss with the sesame oil. Next, peel off the skins of the carrots, zucchini, squash and cucumber. Once the veggies are skinless, continue to use the peeler to make vegetable ribbons by simply peeling the flesh of the vegetables. Add the ribbons to your bowl of soba noodles and mix. Put the bowl in the refrigerator to chill for 25 minutes.

Lay out two halves of the sliced lemon onto the dough and follow the crescent roll instructions to roll up the dough. Place all of the Lemon Roll Ups onto a non-stick baking sheet and bake for about 10-15 minutes or until golden brown. Let cool for about five minutes and dust with more powered sugar to finish.

In a small bowl combine, peanut butter, soy sauce, ginger, garlic, coriander, agave and lime. Mix all the ingredients together until the peanut sauce is creamy. If the texture is too thick, add a small amount of water and mix in until desired consistency.

Pour sauce over noodles and toss well. Sprinkle each serving with sesame seeds. Serves 4

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