Peanut Noodle Salad

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."

Total Time

30min

4.2

4 Ratings

Author: Chef'd

Servings:

Ingredients

•

4 Tbsp

Teriyaki Sauce

•

2 tsp

Rice Vinegar

•

8 oz

Spaghetti

•

1/4 cup

Carrots

•

Mini Cucumber

•

1 bunch

Scallions

•

4 Tbsp

Peanut Butter

•

2 tsp

Sriracha

•

8 cups

Water

•

2 tsp

Salt

Cooking Instructions

Peel and cut the Carrots (1/4 cup) into matchsticks.

Bring a large saucepot with Water (8 cups) and Salt (2 tsp) to a boil over high heat. When the water boils, add the Spaghetti (8 oz) . Stir the pasta occasionally to prevent sticking.

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

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

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

In a large bowl, whisk together Teriyaki Sauce (4 Tbsp) , Peanut Butter (4 Tbsp) , Rice Vinegar (2 tsp) , and Sriracha (2 tsp) until smooth.

Add the pasta and toss until well coated.

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

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

Nutrition Per Serving

CALORIES

739

FAT

22.8 g

PROTEIN

27.7 g

CARBS

106.8 g