Ingredients

• 3/4 pound whole-wheat spaghetti or linguini
• 1 cup snap peas, trimmed & cut in half
• 1-1/2 cups broccoli florets, cut into bite-sized pieces
• 1/2 large red bell pepper (or 1 small pepper), cut thin, into 1/2-inch strips
• 1/3 cup warm water
• 1/3 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar (or red wine vinegar)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 teaspoons red pepper flakes
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/3 cup roasted and salted peanuts, chopped, as garnish

Directions

1. Cook the pasta according to the package directions, until al dente. Drain and rinse under cold water. Drain and set aside.
2. While the pasta is cooking add the following to a large bowl: warm water, peanut butter, soy sauce, vinegar, sesame oil, honey, red pepper flakes, garlic and ginger. Whisk everything together until the mixture is very smooth.
3. When the pasta is ready, add it to the dressing mixture along with the bell pepper and snap peas.
4. Toss well to coat, then refrigerate for at least 30 minutes.
5. Serve in individual bowls, garnished with the chopped peanuts.

 

Serves 6

3 Comments To "Cold Sesame-peanut Noodle Salad"

#1 Comment By Emily On July 20, 2012 @ 3:47 pm

#2 Pingback By On the Menu: July 21 – Pursuit of Healthfulness On July 20, 2012 @ 4:13 pm

#3 Comment By Patricia On July 20, 2012 @ 9:34 pm

---