Asian Noodle Bowl with Peanut Dressing

Cook the pasta al dente according to the package directions. Drain, toss with the oil and allow to cool. Once cool, place in a large bowl and toss with the snow peas, carrots, bell peppers and scallion.

Meanwhile, toast the peanuts in a dry skillet over a medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then coarsely chop and reserve for garnish.

To make the sauce, place the peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup of water into a medium bowl and whisk to combine. Add chili-garlic sauce to taste.

To serve, divide the noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with the reserved scallion and the toasted peanuts.

Tested for 4 servings

Serving size: 2 cups noodles/vegetables and a scant ¼ cup sauce

Serving suggestion: Serve warm or room temperature over Greek yogurt

Per serving: Calories 400; Total Fat 14g (Sat Fat 2g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrates 56g; Dietary Fiber 13g; Protein 17g


8 ounces whole wheat spaghetti
1 teaspoon peanut oil or canola oil
1/3 cup unsalted peanuts
1 ½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
2 small carrots, shredded into thin strips with vegetable peeler
1 medium red bell pepper, thinly sliced into strips
3 scallions, green and white parts, thinly sliced, ¼ cup of sliced greens reserved for garnish
1/3 cup unsalted peanuts

For the sauce:

1/3 cup creamy natural peanut butter
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons rice vinegar
1 tablespoon honey
2 teaspoons finely grated fresh ginger
Chili-garlic sauce, such as Sriracha, to taste

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