Crunchy Peanut and Veggie Noodle Salad

Crunchy Peanut and Veggie Noodle Salad IMAGE Author: Canadian Living Credits: Crunchy Peanut and Veggie Noodle Salad IMAGE

Pasta soaks up this tasty peanut sauce, so don't worry if it looks watery; it will thicken as it sits. If you're taking your salad to go, stir in a couple of teaspoons of hot water to thin out the sauce right before you dig in.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2015

Ingredients

  • 3 tablespoons smooth peanut butter
  • 4 teaspoons rice vinegar
  • 1 tablespoon sodium-reduced soy sauce
  • 2 teaspoons sesame oil
  • 1/3 cup hot water
  • 2 cups cooked linguine or other long pasta
  • 1 cup frozen peas cooked and cooled
  • 2 green onions thinly sliced
  • 1 cup grated zucchini peel-on
  • 1 cup matchstick-cut carrots
  • 2 tablespoons roasted salted peanuts chopped

Method

In large bowl, whisk together peanut butter, vinegar, soy sauce and sesame oil; gradually whisk in hot water until smooth. Add pasta, peas, green onions, zucchini and carrots; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 6 hours; stir in hot water, 1/2 tsp at a time, until sauce reaches desired consistency.) Sprinkle with peanuts.

Tip from The Test Kitchen: Toss leftover cooked pasta with vegetable oil before storing it in the fridge. That way, the noodles won't stick together.

Nutritional facts per serving: about

  • Fibre 8 g
  • Sodium 694 mg
  • Sugars 10 g
  • Protein 21 g
  • Calories 518.0
  • Total fat 24 g
  • Potassium 671 mg
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 60 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 95.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 81.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Crunchy Peanut and Veggie Noodle Salad

Login