Asian Noodle Salad
If you have around 20 minutes to spend in the kitchen, Asian Noodle Salad might be an amazing dairy free recipe to try. This recipe makes 6 servings with 811 calories, 94g of protein, and 21g of fat each. For $5.0 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. It works well as a main course. Plenty of people made this recipe, and 10802 would say it hit the spot. Head to the store and pick up low sodium soy sauce, carrots, creamy peanut butter, and a few other things to make it today. This recipe is typical of Asian cuisine. It is brought to you by The Law Students Wife. With a spoonacular score of 100%, this dish is super. If you like this recipe, take a look at these similar recipes: Asian Noodle Salad, Asian Noodle Salad, and Asian Noodle Salad.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
32 ounces broccoli slaw (2 16-ounce bags)
8 ounces carrots, peeled and shredded
3 tablespoons creamy peanut butter
1 cup fresh cilantro, finely chopped
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
1/4 cup + 2 tablespoons honey
1 teaspoon kosher salt
2 tablespoons low-sodium soy sauce
1/4 cup + 2 tablespoons rice vinegar.jpg)
1 cup roasted, unsalted peanuts, roughly chopped
2 teaspoons sesame oil
2 teaspoons Sriracha
12 ounces whole wheat pasta (thin spaghetti)
1/4 cup + 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
Equipment:
bowl
whisk
Cooking instruction summary:
Cook pasta according to package directions. Drain and toss with 1 teaspoon olive oil to prevent sticking. Set aside.In a very large bowl, combine broccoli slaw and carrots. Add pasta and toss. Set aside.In a small bowl, whisk together honey, remaining 1/4 cup + 2 tablespoons olive oil, rice vinegar, soy sauce, sesame oil, peanut butter, kosher salt, Sriarcha, ginger, and garlic. Pour over noodle mixture and toss to combine.Toss in peanuts and cilantro. Serve chilled or at room temperature.
Step by step:
1. Cook pasta according to package directions.
2. Drain and toss with 1 teaspoon olive oil to prevent sticking. Set aside.In a very large bowl, combine broccoli slaw and carrots.
3. Add pasta and toss. Set aside.In a small bowl, whisk together honey, remaining 1/4 cup + 2 tablespoons olive oil, rice vinegar, soy sauce, sesame oil, peanut butter, kosher salt, Sriarcha, ginger, and garlic.
4. Pour over noodle mixture and toss to combine.Toss in peanuts and cilantro.
5. Serve chilled or at room temperature.
Nutrition Information:
covered percent of daily need
