Whole-Wheat Noodle Salad With Peanut Sauce

Name: Whole-Wheat Noodle Salad With Peanut Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 16 ounces noodles (whole-wheat, I used penne); 1/4 cup reduced-fat peanut butter; 2 tablespoons honey; 3 tablespoons light soy sauce; 2 limes, juiced (about 4 tablespoons); 1 garlic clove, minced; 1 teaspoon hot chili sauce (or hot pepper sauce); 1/4 cup hot water; 2 tablespoons canola oil; 1 cup spinach, packed and thinly sliced; 1/2 cup carrot, grated; 3 green onions, chopped (green and white parts); 2 cups broccoli, shredded (brocoli slaw); 1/3 cup cilantro, chopped; 2 tablespoons dry roasted peanuts, chopped

Submitted by lecole54

"Originally published in the *Seattle Times*, this salad has a lovely balance of sweet (honey), tart (lime), and spicy (chili sauce), coupled with the crunch of brocoli slaw and peanuts. A perfect meal for a hot summer evening!"

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Ready In:: 40mins
Ingredients:: 15
Serves:: 4-6

ingredients

16 ounces noodles (whole-wheat, I used penne)
¹⁄₄ cup reduced-fat peanut butter
2 tablespoons honey
3 tablespoons light soy sauce
2 limes, juiced (about 4 tablespoons)
1 garlic clove, minced
1 teaspoon hot chili sauce (or hot pepper sauce)
¹⁄₄ cup hot water
2 tablespoons canola oil
1 cup spinach, packed and thinly sliced
¹⁄₂ cup carrot, grated
3 green onions, chopped (green and white parts)
2 cups broccoli, shredded (brocoli slaw)
¹⁄₃ cup cilantro, chopped
2 tablespoons dry roasted peanuts, chopped

directions

Prepare noodles according to package directions, omitting salt and cooking al dente. Drain and place in a large mixing bowl.
Combine peanut butter, honey, soy sauce, lime juice, garlic, chili sauce and hot water; stir to blend well. Add oil in a steady stream, whisking to combine.
Pour dressing over pasta and toss to blend. (If there is liquid in the bottom of the bowl, it will absorb into the pasta after all the additions.).
Add spinach, carrots, green onions, broccoli slaw and cilantro to noodles. Toss well. Sprinkle with dry roasted peanuts before serving. Serve warm or at room temperature.

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RECIPE SUBMITTED BY

lecole54

Machias, Maine

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.

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