96% would make again
Peanut Noodle Pasta Salad
Ingredients
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
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- Calories 242
- Fat 13g
- Carbs 25g
- Fiber 3g
- Sugar 9g
- Protein 8g
Estimated values based on one serving size.
Preparation
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- 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.
- Combine pasta with the sliced vegetables in a large bowl.
- 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.
- Enjoy!