Noodles and Peanut Sauce Salad Bowl

Take an Asian taste adventure without going to a restaurant. Classic ginger, soy sauce and peanut butter flavors marry in this noodle salad that can be on your dinner table in 30 minutes.


4 servings (1 3/4 cups each)


8 ounces uncooked whole wheat linguine, broken in half
2 cups fresh broccoli florets
1 cup julienne-cut carrots (from 10-ounce bag)
1 medium bell pepper, cut into bite-size pieces
2 tablespoons water
2 teaspoons canola oil
1/4 cup peanut butter
2 tablespoons rice vinegar or white vinegar
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/8 teaspoon ground red pepper (cayenne)
3 medium green onions, chopped (3 tablespoons)
3 tablespoons chopped fresh cilantro


Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain.

In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.

In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

Additional Information

Rice vinegar is made from fermented rice and is slightly milder than most Western vinegars. Look for it in the Asian section of your supermarket.

Nutritional Information

1 Serving: Calories 390 (Calories from Fat 90); Total Fat 10 g (Saturated Fat 1 1/2 g, Trans Fat 0 g); Cholesterol 0 mg; Sodium 630 mg; Total Carbohydrate 62 g (Dietary Fiber 7 g, Sugars 7 g); Protein 15 g

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