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RECIPE
10 INGREDIENTS9 STEPS30MIN

Peanut Noodle Salad

4.3
4 Ratings

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A recipe from Soy Vay: "This popular cold noodle combination is as perfect for a pot luck or a picnic as it is for a delicious vegetarian main course. The creamy, slightly spicy sauce has just the right amount of heat, and the refreshing cucumbers add a satisfying, flavorful crunch."
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1/4 cup
Soy Vay Veri Veri Teriyaki Sauce
1/2 Tbsp
Rice Vinegar
8 oz
Spaghetti
1/4 cup
1
Mini Cucumber
2
Scallions
1/4 cup
Peanut Butter
1/2 Tbsp
8 cups
Water
1/2 Tbsp

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Nutrition Per Serving

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CALORIES
781
FAT
24.6 g
PROTEIN
26.7 g
CARBS
113.6 g

Cooking Instructions

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Step 1
Peel and cut the Carrot (1.5 ounce) into matchsticks.
Step 2
Bring a large saucepot with Water (8 cup) and Salt (2 teaspoon) to a boil over high heat. When the water boils, add the Spaghetti (8 ounce). 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 Scallion (2) into 1/4 inch thin slices on a diagonal; hold.
Step 6
In a large bowl, whisk together Soy Vay Veri Veri Teriyaki Sauce (1/4 cup), Peanut Butter (1/4 cup), Rice Vinegar (2 teaspoon), and Sriracha (2 teaspoon) 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!

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Nutrition Per Serving
Calories
781
% Daily Value*
Fat
24.6 g
32%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
113.6 g
41%
Fiber
8.4 g
30%
Sugars
24.7 g
--
Protein
26.7 g
53%
Sodium
3847.7 mg
167%
Vitamin D
--
--
Calcium
160.3 mg
12%
Iron
5.2 mg
29%
Potassium
497.2 mg
11%
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