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96% would make again

Peanut Noodle Pasta Salad


for 8 servings

  • ½ cup creamy peanut butter (120 g)
  • ¼ cup soy sauce (60 mL)
  • ¼ cup rice vinegar (60 mL)
  • 1 tablespoon sesame oil
  • 2 tablespoons sriracha sauce
  • 1 tablespoon ginger, minced
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • ¼ cup water (60 mL)
  • salt, for water
  • 1 box whole grain linguine, or pasta of choice
  • 1 cup large carrots, julienned
  • 2 cucumbers, shaved using vegetable peeler
  • 1 red bell pepper, thinly sliced into strips
  • 1 yellow bell pepper, thinly sliced into strips
  • 3 green onions, sliced
  • ¼ cup chopped fresh cilantro (10 g)
  • ¼ cup peanuts (30 g), chopped

Nutrition Info

Powered by
    Calories 242
    Fat 13g
    Carbs 25g
    Fiber 3g
    Sugar 9g
    Protein 8g

Estimated values based on one serving size.


  1. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
  3. Combine pasta with the sliced vegetables in a large bowl.
  4. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
  5. Enjoy!

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