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Rainbow Noodle Bowl with Amaranth Leaves and Spicy Peanut Dressing
FEAST MAGAZINE22Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup creamy peanut butter
- 1/4 cup rice wine vinegar
- 2 tsp. toasted sesame oil
- 2 Tbsp. soy sauce
- 1 1/2 Tbsp. gochujang
- 1 tsp. brown sugar
- 1 lime (juice and zest of)
- 4.5 oz. soba noodles
- ice water
- 2 lb. amaranth (leaves, washed, thick stalks removed)
- sea salt
- 5 small carrots (peeled and sliced into matchsticks)
- 4 oz. snow peas (roughly chopped)
- 3 scallions (sliced in half vertically, then sliced thinly on the diagonal)
- 1 sweet red pepper (Italian, deseeded, sliced into thin rings)
- 8 radishes (thinly sliced)
- dressing (Peanut, recipe above)
- sea salt
- freshly ground black pepper
- 1 bunch fresh cilantro (roughly chopped)
- 2/3 cup chopped peanuts
- 2 Tbsp. black sesame seeds
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