Spinach Noodle Salad with Peanut Dressing

If you're like me, New Years means new beginnings for your fridge and pantry. I was cleaning out my pantry when I found half a bag of thin egg noodles and remembered how much I like making Asian-inspired noodle salads. With my new pledge to ditch the meat and dairy (except eggs!), I thought this would be a great way to ease into things.

Spinach Noodle Salad with Peanut Dressing

1/2 cup cilantro, divided
1/4 cup natural creamy peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon water
2 cloves garlic
Salt and pepper to taste
4 ounces thin egg noodles
1 cucumber, chopped
1-2 carrots, grated
2 green onions, chopped (light and dark green parts only)
1/4 cup peanuts
4 ounces spinach

For the dressing, combine 1/4 cup cilantro with peanut butter, soy sauce, vinegar, honey, sesame oil water, garlic and salt and pepper in a food processor and pulse until smooth. Pour in a large bowl and set aside.

Set a pot of water to boil, then cook egg noodles, just 3-4 minutes. Drain and add to the dressing. Toss in cucumber, carrot, green onion, peanuts and remaining cilantro and toss thoroughly. Add spinach and toss, then serve.

Happy New Year!