Thai Noodle Salad
- Number of Servings: 8
Ingredients
1/2 pound whole grain linguineSauce:1 cup dry peanut butter powder1/4 cup low sodium soy sauce3/4 cup warm water1 inch piece of fresh ginger, grated 4 cloves garlic, diced fine6 tablespoons rice vinegar1 teaspoon toasted sesame oil 2 tablespoons honey2 teaspoons siracha sauce 3 tablespoons flaxseed mealOther ingredients to add at the end:1 pre-packaged coleslaw mix, (without the dressing) or 4 cups shredded cabbage2 cups fresh spinach, baby leaves 1 cup fresh mung bean sprouts or 1 cup steamed asparagus, or broccoli, etc.3/4 cup chopped fresh cilantro1 cup grated carrots1/2 cup sliced scallionsnot included in nutritionals:add tofu, tempeh, chicken, or whatever
1. In a large pot, boil the noodles until al dente. Drain but don't rinse. Place in large bowl.
2. While the noodles are boiling, put all the sauce ingredients into blender and blend away for a minute. Let this sit for a few minutes while the flaxseed helps it to thicken up.
3. Pour peanut sauce over noodles and other ingredients, toss well to coat.
4. This works as a hot dish or later as a cold noodle salad.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENSTEN.
2. While the noodles are boiling, put all the sauce ingredients into blender and blend away for a minute. Let this sit for a few minutes while the flaxseed helps it to thicken up.
3. Pour peanut sauce over noodles and other ingredients, toss well to coat.
4. This works as a hot dish or later as a cold noodle salad.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENSTEN.
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 429.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 7.3 g
- Protein: 10.1 g
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