Asian noodle salad with veggies can be ready in less than 20 minutes

This spicy Asian vegetable salad with soba noodles is a wonderful light lunch or supper with the added bonus of nutritious ingredients. And it can be ready to eat in less than 20 minutes.

Soba Noodle Vegetable Salad

1 each red and yellow pepper, cut into thin julienne strips

1 small handful of snow peas, cut into thin julienne strips

1 large carrot, coarsely grated

375 ml (1 1/2 cups) diced pineapple (about 1/3 fresh pineapple)

2 green onions, thinly sliced

50 ml ( 1/4 cup) smooth peanut butter, at room temperature

22 ml (1 1/2 tbsp) rice wine vinegar

15 ml (1 tbsp) each lime juice and low-sodium soy sauce

15 ml (1 tbsp) finely minced ginger

10 ml (2 tsp) sesame oil

2 to 5 ml ( 1/2 to 1 tsp) hot Chinese chili garlic sauce

250 g (8 oz) soba noodles

125 ml ( 1/2 cup) shredded fresh mint or chopped coriander

50 ml ( 1/4 cup) unsalted peanuts

Bring a large pot of water to a boil. Meanwhile, prepare vegetables and pineapple and place in a large bowl. In a food processor, whirl peanut butter with vinegar, lime juice, soy sauce, ginger, sesame oil, 2 ml ( 1/2 tsp) chili garlic sauce. Turn into a bowl. Whisk in 30 to 75 ml (3 to 5 tbsp) water to make a thick dressing.

Add soba noodles to boiling water. Cook according to package directions until al dente. Drain and rinse under cold running water until no longer hot. Drain very well and pat dry. Place in bowl with vegetable mixture. Toss with dressing and mint. Mix to combine. For a spicier salad, add remaining chili sauce. Sprinkle each serving with peanuts and a wedge of lime for squeezing over top.

Makes 4 to 6 servings.

Nutritional information per serving: 288 calories, 10 g total fat (2 g saturated) 11 g protein, 43 g carbohydrates, 3 g fibre, 481 mg sodium.

Source: Peanut Bureau of Canada.