Crunchy peanut noodles
7
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Peanut butter (reduced fat, with sugar and oil)
3 Tbsp, smooth
Unseasoned rice vinegar
2 Tbsp, seasoned
Less sodium soy sauce
1 Tbsp
Water
1 Tbsp
Dark sesame oil
1 tsp, Asian
Sugar
1 tsp
Red pepper flakes
¼ tsp
Uncooked linguini
4 oz
Red bell pepper
½ medium, seeded and cut into thin strips
Snow peas
¼ cup(s), whole, fresh, trimmed and cut on diagonal in half
Cucumber
¼ small, peeled, seeded, and diced
Scallions
2 medium, finely chopped
Cilantro
2 Tbsp, chopped
Unsalted dry roasted peanuts
2 Tbsp, or salted, chopped
Instructions
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.
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