Noodles and Peanut Sauce Salad Bowl

Betty Crocker Cookbook for Women shares a recipe! Take an Asian taste adventure without going to a restaurant. Classic ginger, soy sauce and peanut butter flavors marry in this noodle salad that can be on your dinner table in 30 minutes.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

Ingredients

8
oz uncooked whole wheat linguine, broken in half
2
cups fresh broccoli florets
1
cup julienne-cut carrots (from 10-oz bag)
1
medium bell pepper, cut into bite-size pieces
2
tablespoons water
2
teaspoons canola oil
1/4
cup peanut butter
2
tablespoons rice vinegar or white vinegar
2
tablespoons reduced-sodium soy sauce
1/2
teaspoon ground ginger
1/8
teaspoon ground red pepper (cayenne)
3
medium green onions, chopped (3 tablespoons)
3
tablespoons chopped fresh cilantro

  • 1 Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
  • 2 In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
  • 3 In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

Expert Tips

Rice vinegar is made from fermented rice and is slightly milder than most Western vinegars. Look for it in the Asian section of your supermarket.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
630mg
630%;
Total Carbohydrate
62g
62%
(Dietary Fiber
7g
7%
  Sugars
7g
7%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
110%;
Vitamin C
80%;
Calcium
6%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.