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.
Delicious, plus easy to make! Good for after a busy working day.
So weird-I was just coming to get the recipe for the grilled vegetable sandwich, and was thinking that I was going to make some cold peanut noodles to go on the side for lunches this week. What are the odds that that would be the next recipe you post? One stop shopping! I like it!
This salad sounds so delicious! You have to love all the vegetables smothered in creamy sauce.
This sounds great! I’m also always trying to increase the number of vegetables I eat. I like to add shredded cabbage (red or green), thinly sliced with a mandolin to help reduce how much pasta I eat.
Looking forward to trying this!
I LOVE absolutely everything about this salad! My son’s girlfriend is coming to visit next week and I’ve been looking for easy recipes for us to toss together after busy days… I think I just found one! And your photos are gorgeous, btw. 🙂
peanut sauce with veggies is one of my very favorite things – I need to make this soon, you have me craving!
YUMMY!! I had a thai peanut chicken wrap tonight, but seems I can’t get enough peanut sauce, because I’m ready to try this recipe now!
I love the crunch factor from those peanuts. This sounds and looks delicious.
This looks like a tasty lunch or a delicious side for dinner. I agree with Christine, the crunch factor sounds awesome!
I’m kinda obsessed with peanut noodle salads.. and this one looks amazing!
Yum!! I love Asian noodle salads. Mainly because they are so flavorful and quick to prepare. Your’s is no exception. It looks and sounds absolutely delish!!
Wow! This looks mouthwatering delicious!!! I have to make it as soon as I get back home from vacation! 🙂
Oh my goodness!! This salad is so healthy and easy to make as well. Thanks for sharing Karen. Amazing pictures 😉
Thank you so much, Veronica!
Hi Karen. My kids won’t eat raw carrots. Do you think steamed carrots will work? Thanks! !
Hi Kelly, yes, I think steamed carrots would work great – or just omit them altogether and throw in a veggie they like!