Asian Cold Noodle Salad

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option while maintaining crunch.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often more affordable.

sriracha

🥗Healthier: chili paste

💰Cheaper: hot sauce

Chili paste can provide similar heat with less cost.

Start by making the sauce in a bowl.

Add 1/4 cup peanut butter to the bowl.

Grate 2 cloves of garlic using a microplane and add to the peanut butter.

Pour in 1/3 cup olive oil.

Add 1/4 cup soy sauce to the mixture.

Pour in 1/4 cup seasoned rice wine vinegar.

Add 1/4 cup honey to the sauce.

Add 1 tablespoon of grated ginger.

Pour in 1 1/2 teaspoons sesame oil.

Add 1 tablespoon sriracha.

Zest and juice 1 lime and add to the sauce.

Add 1/2 teaspoon salt to the sauce.

Whisk all the ingredients together until well combined.

Cook 8 ounces of spaghetti noodles according to package instructions for 8 minutes until al dente, then rinse under cold water.

Toss the cooled noodles with a little olive oil to prevent sticking.

In the same bowl used for the sauce, add the cooked noodles.

Add 1 bag of broccoli slaw to the noodles.

Slice and add 1 red bell pepper to the mixture.

Add 1 cup of defrosted frozen corn (or a small can of corn).

Slice and add 1 orange bell pepper.

Slice and add 1 jalapeno to the salad.

Chop and add 5 green onions to the mixture.

Chop a bunch of cilantro and add it to the salad.

Toss everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens