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Cold Noodle Salad with Peanut Sauce and Vegetables
GREEN VALLEY KITCHEN14Ingredients
26Minutes
570Calories
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Ingredients
US|METRIC
3 SERVINGS
- 8 oz. pasta (thin, – I used thin spaghetti – cooked as per box instructions.)
- 1/2 cucumber (– peeled, seeded and thinly sliced)
- 1 carrot (– peeled and thinly sliced)
- 1 red pepper (small, – seeded and thinly sliced)
- 3/4 cup edamame beans (shelled, – I used fresh ones from Trader Joe’s)
- 3 scallions (thin, – green part only – sliced thinly)
- 2 Tbsp. peanut butter (– chunky or smooth is okay)
- 2 Tbsp. dark sesame oil
- 1 Tbsp. light soy sauce
- 1 Tbsp. rice wine vinegar
- 1 tsp. honey
- 1/8 tsp. red pepper flakes
- 1 Tbsp. water
- 1/4 cup peanuts (– dry roasted or blistered peanuts)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium750mg21% |
| Protein20g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate73g24% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A100% |
| Vitamin C100% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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