Thai-Style Noodle Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.3
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 317.4 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.1 g
- Protein: 3.5 g
View full nutritional breakdown of Thai-Style Noodle Salad calories by ingredient
Introduction
A cold salad of noodles and vegetables in a mildly spicy peanut sauce. Calories are calculated per 100 grams, for ease of use. In practice, we felt 200 grams was a good size for a "portion". A cold salad of noodles and vegetables in a mildly spicy peanut sauce. Calories are calculated per 100 grams, for ease of use. In practice, we felt 200 grams was a good size for a "portion".Number of Servings: 12
Ingredients
-
Noodles:
Ronzoni Smart Taste Thin Spaghetti Noodles, 6 oz
Sauce:
Bell Plantation PB2, 4 tbsp
Sesame Oil, 3 tbsp
Mongolian Fire Oil, 1 tbsp
Soy Sauce, 3 tbsp
Rice Wine Vinegar, 4 tbsp
Garlic powder, 1 tsp, reconstituted
Ground ginger, 1 tsp
Gourmet Garden, Fresh Blend Thai, 1 tsp
Vegetables:
Zucchini, 0.5 cup, julienned
Cucumber, 0.5 cup julienned
Green Onions, raw, 0.5 cup, bias cut
Carrots, raw, 0.5 cup, julienned
Celery, raw, 0.5 cup, bias cut
Mini Peppers, red and yellow, 0.5 cup, julienned
Bits'n'bobs:
Quorn, chik'n tenders, ~90 grams, thawed
Sesame Seeds, 3 tbsp
Peanuts, dry-roasted, 0.25 cup
Directions
Boil noodles until al dente, then rinse noodles.
Put spices, pb2, vinegar, soy sauce, and oils in a blender and spin until combined. The pb2 seems to do a very good job of stably emulsifying the oils and vinegar. Add salt and sriracha if needed.
Chop vegetables; longer, thinner shapes are better than chunky ones.
Toss noodles, sauce, veggies, Quorn, sesame seeds, and peanuts together. Try to let is sit for a while to allow the flavours to meld, but don't be too hard on yourself if you eat it immediately.
Serving Size: makes approximately 12.4 servings of 100 grams
Number of Servings: 12.25
Recipe submitted by SparkPeople user BERNISETTE.
Put spices, pb2, vinegar, soy sauce, and oils in a blender and spin until combined. The pb2 seems to do a very good job of stably emulsifying the oils and vinegar. Add salt and sriracha if needed.
Chop vegetables; longer, thinner shapes are better than chunky ones.
Toss noodles, sauce, veggies, Quorn, sesame seeds, and peanuts together. Try to let is sit for a while to allow the flavours to meld, but don't be too hard on yourself if you eat it immediately.
Serving Size: makes approximately 12.4 servings of 100 grams
Number of Servings: 12.25
Recipe submitted by SparkPeople user BERNISETTE.