Peanut Noodle Pasta Salad
Ingredients
- 1/2 cup creamy peanut butter (120 g)
- 1/4 cup soy sauce (60 mL)
- 1/4 cup rice vinegar (60 mL)
- 1 tablespoon sesame oil
- 2 tablespoons sriracha sauce
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons brown sugar
- 1/4 cup water (60 mL)
- salt, for water
- 1 box whole grain linguine, or pasta of choice
- 1 cup large carrots, julienned
- 2 cucumbers, shaved using vegetable peeler
- 1 red bell pepper, thinly sliced into strips
- 1 yellow bell pepper, thinly sliced into strips
- 3 green onions, sliced
- 1/4 cup chopped fresh cilantro (10 g)
- 1/4 cup peanuts (30 g), chopped
Preparation
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions.
Drain and run under cold water to cool.
Combine pasta with the sliced vegetables in a large bowl.
Pour the dressing over the pasta and vegetables and mix well.
Cover and chill for at least 1 hour, or overnight.
To serve, garnish with chopped cilantro and peanuts.
