Cold Noodle Salad with Peanut Sauce and Vegetables
A cool, refreshing salad with cold noodles, a light peanut sauce and crunchy vegetables.
- Prep Time: 20 mins
- Cook Time: 6 mins
- Total Time: 26 minutes
- Yield: 2 to 4 1x
Ingredients
Scale
- 8 oz of thin pasta – I used thin spaghetti – cooked as per box instructions.
- 1/2 cucumber – peeled, seeded and thinly sliced
- 1 carrot – peeled and thinly sliced
- 1 small red pepper – seeded and thinly sliced
- 3/4 cup of shelled edamame beans – I used fresh ones from Trader Joe’s
- 3 thin scallions – green part only – sliced thinly
- 2 tbs peanut butter – chunky or smooth is okay
- 2 tbs dark sesame oil
- 1 tbs light soy sauce
- 1 tbs rice wine vinegar
- 1 tsp honey
- 1/8 tsp red pepper flakes
- 1 tbs water
- 1/4 cup peanuts – dry roasted or blistered peanuts
Instructions
- Cook pasta according to package instructions. Drain in a colander and rinse under cold water and set aside.
- Slice the cucumber, carrot and red pepper into thin matchstick shapes all roughly the same size – set aside.
- Slice scallions thinly and set aside.
- Measure out edamame and set aside.
- Add peanut butter, dark sesame oil, soy sauce, rice wine vinegar, honey, red pepper flakes and water to a small jar. Shake vigorously until combined.
- Pulse 1/4 cup of peanuts in a food processor until they are finely chopped.
- In a large bowl, add cold pasta. Toss with peanut sauce – a bit at a time – until all combined. Add all veggies to the pasta with peanut sauce and toss to combine.
- For each serving, sprinkle a little bit of chopped peanuts on top.