Monday, September 17, 2018

Spicy Peanut Noodle Salad

This recipe is super easy to put together. You can make it as spicy {or not} as you want. And the leftovers are just as good, if not better, the next day.

You can’t always say that about take-out Chinese food, now can you?
Once assembled, this recipe travels well, so it’s perfect for picnic lunches, dinners on the patio or even neighborhood pot lucks. But then you would have to share, and trust me, you are not going to want to share this with anyone. Even your family.
  • 1 package (8 oz) lo mein or fettuccine noodles
  • 2/3 cup reduced-fat peanut butter spread
  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon cayenne pepper {more or less to taste}
  • 3 medium carrots, shredded
  • 1 large red bell pepper, cut into 1/4-inch strips
  • 1 large yellow bell pepper, cut into 1/4-inch strips
  • 6 medium green onions, sliced
  • 1/2 cup dry-roasted peanuts
  • Fresh cilantro {optional}

  1. In large bowl, stir together peanut butter, soy sauce, orange juice and cayenne pepper until smooth. Set aside.
  2. Cook the noodles according to the package, drain. Rinse with cold water.
  3. Toss pasta and sliced veggies with peanut butter sauce.
  4. Sprinkle with dry-roasted peanuts and fresh cilantro.
Recipe Adapted From
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