Asian Noodle Salad with Peanut Sauce

Shirley Fan

Asian Noodle Salad with Peanut Sauce

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    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)
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    • 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.

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