This was really good and very easy and fast. I used crunchy peanut butter, which gave it a nice texture. I do think that I would add more chili sauce next time, as the spiciness got lost when the sauce was combined with the noodles & veggies. I used somen noodles (really thin Japanese noodles) and threw the veggies in the water at the same time, and it only took 3 minutes to cook.
Warm Asian Noodle Salad
Yield: serves 7 (serving size: 1 cup)
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Amount per serving
- Calories: 185
- Calories from fat: 29%
- Fat: 6.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.9g
- Protein: 7.1g
- Carbohydrate: 27.6g
- Fiber: 3.6g
- Cholesterol: 0.0mg
- Iron: 2mg
- Sodium: 512mg
- Calcium: 33mg
- 1/4 cup natural-style peanut butter
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons dark sesame oil
- 1 teaspoon hot chili sauce with garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 1/2 pound uncooked linguine
- 1 1/2 cups shredded carrot
- 1/4 pound snow peas, trimmed and halved crosswise
- 1 cup (2-inch) strips red bell pepper
- 3/4 cup thinly sliced green onions
- To prepare sauce, combine first 9 ingredients (peanut butter through garlic) in a small bowl; stir well with a whisk.
- To prepare salad, cook linguine according to package directions, omitting salt and fat. Add carrots and snow peas; let stand 2 minutes. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta mixture, bell pepper, and onions in a large bowl.
- Combine peanut sauce and cooking liquid. Pour over pasta mixture; toss well. Serve warm.
- Note: Hot chili sauce with garlic can be found in the Asian section of most large supermarkets.
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Warm Asian Noodle Salad Recipe at a Glance
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