Noodles and Peanut Sauce Salad Bowl

  • Prep 25 min
  • Total 25 min
  • Servings 4
Noodles and Peanut Sauce Salad Bowl

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
630mg
26%
Potassium
530mg
15%
Total Carbohydrate
62g
21%
Dietary Fiber
7g
29%
Sugars
7g
Protein
15g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
20%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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