Thai Noodle Salad

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Thai Noodle Salad calories by ingredient
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Slightly modified from Genius Cafe Slightly modified from Genius Cafe
Number of Servings: 8


    1/2 pound whole grain linguine

    1 cup dry peanut butter powder
    1/4 cup low sodium soy sauce
    3/4 cup warm water
    1 inch piece of fresh ginger, grated
    4 cloves garlic, diced fine
    6 tablespoons rice vinegar
    1 teaspoon toasted sesame oil
    2 tablespoons honey
    2 teaspoons siracha sauce
    3 tablespoons flaxseed meal

    Other ingredients to add at the end:
    1 pre-packaged coleslaw mix, (without the dressing) or 4 cups shredded cabbage
    2 cups fresh spinach, baby leaves
    1 cup fresh mung bean sprouts or 1 cup steamed asparagus, or broccoli, etc.
    3/4 cup chopped fresh cilantro
    1 cup grated carrots
    1/2 cup sliced scallions

    not 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.

TAGS:  Vegetarian Meals |

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