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
More From Health
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.
Only you will be able to view, print, and edit this note.Add Note
Warm Asian Noodle Salad Recipe at a Glance
More Recipes for Salads