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
Smooth reduced fat peanut butter
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
