Photo of Crunchy peanut noodles by WW

Crunchy peanut noodles

PersonalPoints™ per serving
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.