This pasta salad week continues with this delicious vegetable packed pasta salad.
Cold Peanut Noodle Salad
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
8 oz spaghetti noodles
1/2 cup crunchy peanut butter
1/4 cup soy sauce
3 TBSP lime juice
2 TBSP honey
2 TBSP sesame oil
2 TBSP Sambal Oelek (for spicy version, otherwise cut down to 2 tsp)
2 garlic cloves, pressed
1 TBSP water, optional
3/4 inch piece of ginger, grated (optional)
2 bell peppers, thinly sliced
1 cup julienned carrots
1 English cucumber, peeled, seeded and thinly sliced
bunch of green onions, sliced
1/2 bunch cilantro, chopped
1 jalapeno, thinly sliced
1/3 cup peanuts, chopped
Directions
- Bring a pot of salted water to a boil. Add noodles and cook until al dente, usually around 8 minutes but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process and drain again.
- Whisk all of the dressing ingredients together until well emulsified: peanut butter, soy sauce, lime juice, honey, sesame oil, Sambal Oelek, garlic and water. I almost never use ginger for this recipe, but if you like, add it to the dressing now.
- Combine all of the ingredients, including the drained noodles. Pour the dressing over and toss until well-combined. Serve garnished with peanuts.
Notes
- I also added seared shitake mushrooms (sear in some oil on high heat for 5-7 minutes.) Feel free to add edamame to this meal.
