Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette
Juicy honeydew melon perfectly complements the refreshing cucumber, peanut noodles, and cilantro salsa in this tasty dish. Make it today!
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Cooking tools:
- Blender
- Food processor
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Microplane
- Peeler
- Spoon
- Plate
Ingredients
- ¼ cup creamy natural peanut butter
- 2 tablespoons brown rice vinegar
- 1 tablespoon reduced-sodium soy sauce or tamari
- 4 teaspoons pure maple syrup
- ½ teaspoon grated fresh ginger
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper
- 12 oz. dry wide brown rice noodles
- 1 English cucumber, chopped (3 cups)
- ½ of a medium honeydew melon, seeded and peeled
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
- ½ cup slivered red onion
- 1 cup chopped fresh cilantro
- 2 tablespoons lime juice
- ¼ teaspoon sea salt
- 1 fresh red chile pepper, thinly sliced
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