Ever since the Englishman and I got a BBQ, we’ve been grilling fanatics. We’ve grilled chicken, ribs, pulled pork, fish, shrimp, you get the idea. One particular evening we decided to grill some shrimp and pineapple, and what goes better with shrimp and pineapple than a delicious Asian noodle salad with peanut sauce?
The folks at Marukan Vinegar were kind enough to send me a gift pack of their rice vinegar, and I knew this salad would be the perfect way to use my new goodies. Be sure to check out the end of this post for a special giveaway!
Since I can’t have many Asian-inspired salads due to the soy content, I decided to use the regular and seasoned rice vinegar mixed with some PB2, honey and water to create a delicious peanut sauce that was free of soy and other allergens.
I decided to serve the Asian noodle salad with peanut sauce cold rather than hot which was perfect for a warm summer day. Paired with grilled shrimp, pineapple and bacon, it was the perfect summer meal!
Asian Noodle Salad with Peanut Sauce
1/4 cup PB2 (or regular PB of your choice)
2 tbsp Marukan Seasoned Rice Vinegar
2 tbsp Marukan Rice Vinegar
1/4 cup water
1 tbsp honey
1 cup brown rice noodles, cooked
1 cup broccoli slaw
1 tbsp sesame seeds
1 tbsp chopped cilantro for garnish
Bring a saucepan of water to boil. Cook your brown rice noodles for roughly 4 minutes and then drain and set aside. If you are making zucchini noodles, spiralize your raw zucchini and place in a small bowl with your broccoli slaw.
Place your noodles in the fridge for an hour to chill and marinate. Serve noodles on their own or as a delicious side and garnish with cilantro. I had them with grilled pineapple and shrimp and they were fantastic!
Now for the fun stuff. The lovely people at Marukan are offering one reader a chance to win a Marukan Gift Pack of Regular Rice Vinegar, Seasoned Rice Vinegar and Ponzu Sauce! All sauces are gluten-free, organic and low in calories but loaded with flavor.
Thanks again to Marukan Vinegar for hosting an awesome giveaway!