Sesame Noodle Salad Recipe

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

5 tablespoons soy sauce

3 tablespoons creamy peanut butter ((I used regular JIF peanut butter, but natural peanut butter should work))

2 tablespoons rice vinegar

2 teaspoons grated fresh ginger

1 teaspoon white sugar

2 cloves garlic, finely chopped

2 tablespoons sesame oil

8 ounces spaghetti, uncooked ((see note))

4 ounces red cabbage, finely shredded ((see note))

4 ounces carrots, finely shredded ((see note))

2 stalks green onions, finely sliced

1/4 cup roasted peanuts, chopped

Directions

Pasta

Cook pasta: Boil pasta in salted water according to package directions. Drain (do not rinse). Allow pasta to cool for about 10 minutes.

Sauce

Make sauce: Combine soy sauce, peanut butter, rice vinegar, ginger, sugar, and garlic in a microwave-safe bowl. Microwave on high for 1 minute, just to soften the peanut butter and heat the mixture. Remove from microwave and whisk until smooth. Stir in sesame oil.

Combine: Combine cooked spaghetti, shredded cabbage, shredded carrots, and sauce until evenly combined. (At this point, the noodles can be refrigerated up to a day before serving.)

Serve

Top and serve: Just before serving, stir in green onions. Top noodles with roasted peanuts. Serve noodles warm or chilled / room temperature.

Nutrition

• Calories: 315 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Sodium: 923 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 11 g