spicy Thai noodle salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Explore Asian mung bean fettuchini, 200 grams (1 bag)2 cups Frozen Edamame, Shelled 1 large cucumber (about 350 grams) peeled and sliced thin 2 cup Radishes,sliced 4 medium Carrots, shredded 1/2 C Red Onion Raw, sliced very thin 1 large red bell pepper (about 200 grams)8 T PB2 (Powdered Peanut Butter) 1 Lime, juiced1 T Ginger Root 2 T Sambal Oelek Paste of Chili 1/4 C Soy sauce
Slice cucumbers, radishes, and red onion.
Dice peppers.
Grate carrots.
Mince ginger.
Cook noodles and edamame according to package directions.
Combine soy sauce, lime juice, ginger, chili paste, PB2, and stir to combine.
Once noodles and edamame are cooked, run under cold water and place in the fridge to chill.
When noodles and beans are cold, combine them with the prepared vegetables, and the dressing.
Allow the salad to sit for at least one hour in the fridge before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PEPPERP0TT5.
Dice peppers.
Grate carrots.
Mince ginger.
Cook noodles and edamame according to package directions.
Combine soy sauce, lime juice, ginger, chili paste, PB2, and stir to combine.
Once noodles and edamame are cooked, run under cold water and place in the fridge to chill.
When noodles and beans are cold, combine them with the prepared vegetables, and the dressing.
Allow the salad to sit for at least one hour in the fridge before serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PEPPERP0TT5.
Nutritional Info Amount Per Serving
- Calories: 403.2
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 399.3 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 11.6 g
- Protein: 35.6 g
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