Asian Noodle Salad with Peanut Sauce

Shirley Fan

Review now

Ingredients

1/2 cup creamy peanut butter		1 teaspoon sesame oil
1/4 cup soy sauce		8 ounces dry spaghetti
2 teaspoons grated fresh gingerroot		2 cups shredded cooked chicken
2 cloves garlic		1 small carrot, julienned
pinch red pepper flakes		1/2 seedless cucumber, julienned
1/2 cup water		1 red bell pepper, sliced

Prep: 15 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

1
In bowl of food processor or blender, combine peanut butter, soy sauce, ginger, garlic, red pepper flakes, water, and sesame oil. Puree until smooth, adding more water if necessary. Set aside.
2
Cook spaghetti according to package directions. Drain and cool.
3
In large bowl, add spaghetti, chicken, carrots, cucumbers, and red peppers. Pour half of peanut sauce over noodles. Toss to coat, adding more if necessary.
4
Serve noodles with remaining sauce on the side.

For a vegetarian version, omit the chicken or use tofu. Serve with sriracha sauce for a spicy kick.

Chime In