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Nutrition Facts
Serving Size 1 (123g) Recipe makes 8 servings
Calories 349
Calories from Fat 103		(29%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 334mg		13%
Potassium 290mg		8%
Total Carbohydrate 51.6g		17%
	Dietary Fiber 3.5g	13%
	Sugars 6.8g
Protein 11.0g		22%
detailed view... how is this calculated?

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Cold Peanut Noodles

Recipe #225645 | 25 min | 15 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: *Parsley*
May 1, 2007

Serve cold or at room temp. I prefer room temp.

SERVES 8 (change servings and units)

Ingredients

NOODLES

1 lb spaghetti, can use linguine
1 cup shredded carrot
1 cup chopped scallion
1/2 cup thinly sliced red bell pepper
1/4 cup chopped cilantro, can use parsley

SAUCE

1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes
sesame seed, for garnish (optional)

Directions

1
Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.
2
Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.
3
In a small bowl, whisk together the sauce ingredients until smooth.
4
Drizzle the sauce over noodles mixture; toss to coat well.
5
Serve room temp or cold.
6
Garnish with sesame seeds if desired.

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Featured Reviews for This Recipe

From: Areeane

On Jul 20, 2009

This turned out very yummy Only thing I changed is that I cut the soy sauce amount in half since my first sauce turned out too salty for our taste. But it turned out great, thanks!

1 person found this review helpful

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From: ladypit

On Jul 28, 2008

Oh wow! The only major change was I doubled the sauce. I like my noodles to be really saucy and for us this was a must. I did use dried cilantro, green pepper instead of red, and chunky peanut butter. But all 4 of us loved them cold. And this is going in as lunches for tomorrow. A winner that I will make again. Thanks!

1 person found this review helpful

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From: Skooch

On Aug 18, 2007

I made this to take to a picnic (I wanted something that didn't need to be iced) and it got rave reviews. Made it exactly as written, using parsley, but did add water chestnuts. Everyone wanted the recipe. This is definitely a keeper.

5 people found this review helpful

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From: American in Paris

On Aug 30, 2008

This was very good. I made it with half the amt. of sesame oil called for and I felt the flavor was just right. I used about a tsp of red pepper flakes. I brought this to a potluck picnic and it was one of the first salads gone! I will definitely make this again. Thanks!

3 people found this review helpful

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