Monday, April 11, 2016

Peanut Noodle Pasta Salad

Found this on FB via Tasty Videos,, and this is my version by cutting it in half and making a few adjustments.

1/4 c creamy peanut butter
2 tbsp Kikoman soy sauce (not low sodium)
2 tbsp rice vinegar
1-1/2 tsp. sesame oil 

1 Tbsp. (heaping!) Sriracha  
1-2 tbsp water (to thin, as needed)
1/2 tbsp minced ginger

1-1/2 cloves garlic, minced
1 tbsp brown sugar (optional) 


1/2 lb whole wheat spaghetti pasta (or soba noodles)
1/2 cup shredded carrots / matchsticks
2 cucumber, halved crosswise and shaved using vegetable peeler
1 orange or yellow bell pepper, sliced into 2" strips
1/4 cup sliced green onions (using mostly white to lt green, and not the green ends) 

1/4 cup peanuts, roughly chopped

small hand of cilantro, chopped (optional*)


  1. Bring a large pot of lightly salted water to a boil. Cook pasta to al dente, then drain and submerge in ice bath to stop cooking.  Let drain.
  2. In a liquid measuring cup, combine peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar and whisk together to incorporate.
  3. Combine all sliced veggies into a large tupperware bowl that has a lid. Add in pasta, and pour sauce over; stir to combine.  Garnish with peanuts.
  4. Cover bowl, and leave in fridge for a bit or overnight for flavors to combine.  This is a perfect lunch to go!

    Made this on 4/11/2016, mom and I both really enjoyed taking this to work!  I'll definitely be making it again.

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