It’s a fact: I can rarely leave well enough alone. I started out wanting to re-photograph this recipe (oh, hello embarrassing photos from six years ago) and ended up revamping the whole dang thing. And so, welcome to Peanut Butter Noodles Part Two: The Veggie-Loaded Experience!
These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.
Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.
Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.
This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:
- A quick hearty lunch
- A lazy dinner outside
- Picnics by the lake
- Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
- Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)
Veggie-Loaded Peanut Noodle Salad
- 1/2 pound whole wheat spaghetti noodles
- 1 medium cucumber (peeled, quartered and sliced)
- 2 medium carrots (peeled and sliced)
- 1 large red (yellow, or orange bell pepper, diced)
- 1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
- 1/2 cup chopped peanuts
- 1/2 cup creamy peanut butter
- 1/3 cup sesame oil
- 1/3 cup rice wine vinegar
- 1/4 cup Tamari or soy sauce
- 2 teaspoons grated and peeled fresh ginger root
- 1 medium garlic clove (minced)
- Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
- Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
- Top with peanuts and remaining scallions. Serve.
- Keeps well in an airtight container in the refrigerator for about 3 days.