Crunchy Peanut and Veggie Noodle Salad Crunchy Peanut and Veggie Noodle Salad

Food styling by Christopher St. Onge | Prop styling by Sasha Seymour Image by: Jeff Coulson

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.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 2 servings
  • Credits : Canadian Living Magazine



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


  • Iron 27.0
  • Folate 95.0
  • Calcium 7.0
  • Vitamin A 81.0
  • Vitamin C 33.0
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Lunch & Dinner

Crunchy Peanut and Veggie Noodle Salad