Whole-Wheat Noodle Salad with Peanut Sauce

1 (16-ounce) package whole-wheat spaghetti
1/4 cup reduced-fat peanut butter
2 tablespoons honey
3 tablespoons light soy sauce
2 limes, juiced (about 4 tablespoons)
1 clove garlic, minced
1 teaspoon hot chili sauce or hot pepper sauce
1/4 cup hot water
2 tablespoons canola or vegetable oil
1 cup packed fresh spinach, thinly sliced
1/2 cup grated carrots
3 green onions, chopped (green and white parts)
2 cups broccoli slaw
1/3 cup chopped fresh cilantro
2 tablespoons dry roasted peanuts, chopped

1. Break spaghetti into 1-2" pieces and cook according to package directions, omitting salt and cooking al dente. Drain and place in a large mixing bowl.

2. 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.

3. Pour dressing over pasta and toss to blend. (If there is liquid in the bottom of the bowl, it will absorb after all the additions to the pasta.) Add the 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.


Number of Servings: 8

Recipe submitted by SparkPeople user MEANMUMMY.