Sesame Noodle Salad Recipe
6 servings
servings15 minutes
active time15 minutes
total timeIngredients
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
Serving Size
-
Calories
315 kcal
Total Fat
15 g
Saturated Fat
2 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
923 mg
Total Carbohydrate
36 g
Dietary Fiber
3 g
Total Sugars
4 g
Protein
11 g
6 servings
servings15 minutes
active time15 minutes
total time