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Cold Noodle Salad with Peanut Butter Dressing

Photo: Sang An
Yield Makes 4 servings


  • 1/2 pound spaghetti or angel hair pasta
  • 1/2 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons chili-garlic sauce or a dash of hot pepper sauce
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon grated lime zest
  • 1/2 teaspoon kosher salt
  • 2/3 cup canola oil
  • 1/2 cup fresh cilantro, roughly chopped (optional)
  • 1/4 cup chopped scallions (optional)
  • 1/4 cup salted peanuts, roughly chopped (optional)

Nutrition Information

  • calcium 26.34 mg
  • calories 737.84
  • caloriesfromfat 66 %
  • carbohydrate 49.6 g
  • cholesterol 0 mg
  • fat 54.56 g
  • fiber 3.47 g
  • iron 3.08 mg
  • protein 16.25 mg
  • satfat 6.09 g
  • sodium 873.87 mg

How to Make It

  1. Cook the pasta according to the package directions. Drain and rinse under cold running water. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.

    Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours.

    Tip: If you're in the mood for salad rather than pasta, toss the Peanut Butter Dressing with shredded cabbage or lettuce, carrots, and cooked chicken.