Whole Wheat Noodle Salad with a Spicy Peanut Sauce
Need a dairy free, lacto ovo vegetarian, and vegan side dish? Whole Wheat Noodle Salad with a Spicy Peanut Sauce could be an excellent recipe to try. This recipe makes 6 servings with 251 calories, 11g of protein, and 10g of fat each. For 72 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 1091 person have made this recipe and would make it again. This recipe from Barbara Bakes requires peanut butter, soy sauce, sesame oil, and green onions. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is excellent. Similar recipes include Zucchini Noodle Salad with Spicy Peanut Sauce, Soba & cabbage noodle salad with spicy peanut sauce, and Asian Vegetable Noodle Salad with Spicy Peanut Sauce.
Servings: 6
Ingredients:
1 cup bean sprouts
1 teaspoon chili garlic sauce
2 cups broccoli slaw or coleslaw mix
3 green onions, cut in thin diagonal slices
1/4 cup peanut butter (I used Chunky)
2 tablespoons rice vinegar.jpg)
1 tablespoon sesame oil
2 tablespoons sesame seeds, toasted
1/4 cup soy sauce
1/2 lb. whole wheat spaghetti
Equipment:
pot
microwave
colander
whisk
bowl
Cooking instruction summary:
Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.) Drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.While spaghetti cooks, in a large microwave safe bowl, heat peanut butter in microwave for 10-15 seconds, then whisk in soy sauce, rice vinegar, sesame oil, and hot sauce.Add broccoli slaw, bean sprouts, snap peas, and green onions to sauce and toss to coat.When spaghetti is well drained, add to the bowl, and toss to combine and coat noodles with sauce.Serve immediately, or refrigerate to serve cold.
Step by step:
1. Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.)
2. Drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.While spaghetti cooks, in a large microwave safe bowl, heat peanut butter in microwave for 10-15 seconds, then whisk in soy sauce, rice vinegar, sesame oil, and hot sauce.
3. Add broccoli slaw, bean sprouts, snap peas, and green onions to sauce and toss to coat.When spaghetti is well drained, add to the bowl, and toss to combine and coat noodles with sauce.
4. Serve immediately, or refrigerate to serve cold.
Nutrition Information:
covered percent of daily need
