Photo of Crunchy peanut noodles by WW

Crunchy peanut noodles

Total Time
27 min
15 min
12 min
This lively and refreshing salad gets its crunch from cucumbers, snow peas, and bell peppers. While it’s a pretty hearty meatless main dish as is, either cooked chicken, pork, or shrimp would make a delicious addition if you’d like to incorporate more protein. Serve with lime wedges if you have them on hand. In a pinch, spaghetti noodles can be used instead of the linguine. Leftovers keep well, stored in a covered container, in the refrigerator for up to two days and make a great packed lunch. For best flavor, let the noodles stand at room temperature for about 15 minutes before serving.


Smooth reduced fat peanut butter

3 Tbsp, smooth

Rice vinegar

2 Tbsp, seasoned

Low sodium soy sauce

1 Tbsp


1 Tbsp

Dark sesame oil

1 tsp, Asian


1 tsp

Red pepper flakes

¼ tsp

Uncooked linguini

4 oz

Sweet red pepper(s)

½ medium, seeded and cut into thin strips

Snow peas

¼ cup(s), fresh, trimmed and cut on diagonal in half


¼ small, peeled, seeded, and diced

Uncooked scallion(s)

2 medium, finely chopped


2 Tbsp, chopped

Unsalted dry roasted peanuts

2 Tbsp, or salted, chopped


  1. Whisk together the peanut butter, vinegar, soy sauce, water, sesame oil, sugar, and crushed red pepper in a small bowl until smooth and creamy; set aside.
  2. Meanwhile, cook the linguine according to package directions. Drain; rinse under cold running water and drain again.
  3. Combine the linguine, peanut sauce, bell pepper, snow peas, cucumber, scallions, and cilantro in a serving bowl. Toss gently to mix. Sprinkle with the peanuts before serving. Yields 2/3 of a cup per serving.