ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sesame Noodles

Photo: Ryan Benyi
Hands-on time 21 mins
Total time 31 mins
This Asian-inspired pasta salad features penne pasta and veggies coated in a homemade peanut sauce. 

Ingredients

  • Peanut Sauce:
  • 1/2 cup creamy peanut butter (not natural or old-fashioned)
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon sriracha
  • Noodle Salad:
  • Salt
  • 3/4 cup whole-wheat penne
  • 1/4 cup frozen edamame
  • 1/4 cup small broccoli florets
  • 1/4 cup snow peas
  • 1/4 cup diced cucumber
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped radish
  • 1/4 cup shredded carrots
  • 2 scallions, sliced

Nutrition Information

  • calories 522
  • fat 20 g
  • satfat 4 g
  • protein 22 g
  • carbohydrate 69 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • sodium 731 mg

How to Make It

  1. Make peanut sauce: Combine all ingredients in a medium pan. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring until sauce is thick, about 2 minutes. Let cool.

  2. Make noodle salad: Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes, adding edamame for last 3 minutes and broccoli and snow peas for last minute. Drain; run under cold water. Transfer to a large bowl, shaking off excess water. Add remaining vegetables. Toss with 1/4 cup sauce.