Veggie Loaded Peanut Noodle Salad Recipes

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VEGGIE-LOADED PEANUT NOODLE SALAD



Veggie-Loaded Peanut Noodle Salad image

The Peanut Butter Noodle Salad recipe you love, made extra creamy and bulked up with tons of veggies. We love having this in the fridge for easy lunches and dinners!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

1/2 pound whole wheat spaghetti noodles
1 medium cucumber (peeled, quartered and sliced)
2 medium carrots (peeled and sliced)
1 large red (yellow, or orange bell pepper, diced)
1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
1/2 cup chopped peanuts
1/2 cup creamy peanut butter
1/3 cup sesame oil
1/3 cup rice wine vinegar
1/4 cup Tamari or soy sauce
2 teaspoons grated and peeled fresh ginger root
1 medium garlic clove (minced)

Steps:

  • Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
  • Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
  • Top with peanuts and remaining scallions. Serve.
  • Keeps well in an airtight container in the refrigerator for about 3 days.

SPICY VEGETARIAN PEANUT NOODLE SALAD



Spicy Vegetarian Peanut Noodle Salad image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish

Steps:

  • In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.
  • PLATING: Serve in large serving bowl. Garnish with peanuts.
  • BEVERAGE: Sparkling water with fresh lime and lemon.

PEANUT NOODLE PASTA SALAD RECIPE BY TASTY



Peanut Noodle Pasta Salad Recipe by Tasty image

Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts

Provided by Tasty

Categories     Sides

Yield 8 servings

Number Of Ingredients 18

½ cup creamy peanut butter
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon sesame oil
2 tablespoons sriracha sauce
1 tablespoon ginger, minced
3 cloves garlic, minced
2 tablespoons brown sugar
¼ cup water
salt, for water
1 box whole grain linguine, or pasta of choice
1 cup large carrots, julienned
2 cucumbers, shaved using vegetable peeler
1 red bell pepper, thinly sliced into strips
1 yellow bell pepper, thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro
¼ cup peanuts, chopped

Steps:

  • In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
  • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
  • Combine pasta with the sliced vegetables in a large bowl.
  • Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams

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