Peanut Noodle Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

60 mL

Teriyaki Sauce

Used Soy Vay Veri Veri Teriyaki Sauce

10 mL

Rice Vinegar

225 g

Spaghetti

45 g

Carrots

1

Mini Cucumber

1 bunch

Scallions

2 scallions per 2 servings

80 g

Peanut Butter

15 g

Sriracha

1.9 L

Water

10 g

Salt

Cooking Instructions

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Step 1

Peel and cut the Carrots (45 g) into matchsticks.

Step 2

Bring a large saucepot with Water (1.9 L) and Salt (10 g) to a boil over high heat. When the water boils, add the Spaghetti (225 g) . Stir the pasta occasionally to prevent sticking.

Step 3

Drain and gently rinse with cold water in a colander and set aside.

Step 4

Slice the Mini Cucumber (1) into rounds; set aside.

Step 5

Cut the Scallions (1 bunch) into 1/4 inch thin slices on a diagonal; hold.

Step 6

In a large bowl, whisk together Teriyaki Sauce (60 mL) , Peanut Butter (80 g) , Rice Vinegar (10 mL) , and Sriracha (15 g) until smooth.

Step 7

Add the pasta and toss until well coated.

Step 8

Gently fold in the cucumbers and matchstick carrots. Garnish with the green onions.

Step 9

You can chill the noodles if you wish, or divide the Peanut Noodles between two bowls. Serve and enjoy!