Recipe Of The Week: Thai Peanut Noodles And Veggie Slaw

Published April 16, 2015 01:22PM

Creamy peanut noodles meet bright notes of mint and cilantro in this crisp veggie slaw for the perfect pairing. Top with pan seared salmon, grilled chicken, steak or shrimp to round out a meal packed with nutrition and flavor, ready to support your training schedule.

Ingredients

20-24 ounces salmon, cut into 4 portions, skin on
1 tsp olive oil
1 tsp agave
1 tsp sea salt
½ tsp fresh cracked pepper

8 ounces Pad Thai (thick rice) noodles
1/3 cup all-natural crunchy peanut butter
2 TBSP stir-fry seasoning (from package)
3 TBSP warm water
2 TBSP agave
Juice of 2 limes

1 small red bell pepper, thinly sliced
1 large carrot, sliced into thin sticks
1 cup sugar snap peas, cut lengthwise
1 heaping cup mung bean sprouts
2 TBSP fresh chopped cilantro
2 TBSP fresh chopped mint
Juice of 1 lime

Preparation

1. To prepare the salmon, preheat the oven to 450 degrees. Heat a large, oven-safe skillet over high heat.
2. Drizzle the salmon with the olive oil and agave, and sprinkle with salt and pepper. Sear salmon flesh side down for 1 minute, until a golden brown crust forms.
3. Flip the salmon and immediately transfer to the oven. Bake for approximately 5 minutes, or until the salmon is just underdone in the middle. Remove from the oven, transfer to a plate, and tent with foil.
4. To prepare the noodles, bring a large pot of water to boil. Cook the noodles on a rolling boil for 5-6 minutes, until al dente. Transfer to a colander and rinse with cold water (to prevent noodles from sticking). Let sit in the colander so the water drains completely.
5. To make the peanut sauce, in large bowl, whisk together the peanut butter, stir-fry seasoning, water, agave and lime juice. Transfer the noodles to the bowl and toss until coated with the peanut sauce.
6. To make the slaw, toss the veggies, mint, cilantro and lime juice in a bowl.
7. To serve, top the noodles with the slaw and salmon.

Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.