Sesame Noodle Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

5 tablespoons low-sodium soy sauce

3 tablespoons creamy peanut butter (I used regular JIF peanut butter, but natural peanut butter should work)

2 tablespoons rice vinegar

2 teaspoons grated fresh ginger

1 teaspoon white sugar

2 cloves garlic, finely chopped

2 tablespoons sesame oil

8 ounces spaghetti, uncooked (see note)

4 ounces red cabbage, finely shredded (see note)

4 ounces carrots, finely shredded (see note)

2 stalks green onions, finely sliced

1/4 cup roasted peanuts, chopped

Directions

Pasta

Cook pasta: Boil pasta according to package directions. (Note: Don't salt your water before cooking the noodles as the peanut sauce will add plenty of flavor and seasoning.) Drain (do not rinse). Allow pasta to cool for about 10 minutes.

Sauce

Make sauce: Combine low-sodium soy sauce, peanut butter, rice vinegar, ginger, sugar, and garlic in a microwave-safe bowl. Microwave on high for 1 minute, just to soften the peanut butter and heat the mixture. Remove from microwave and whisk until smooth. Stir in sesame oil.

Combine: Combine cooked spaghetti, shredded cabbage, shredded carrots, and sauce until evenly combined. If the sauce doesn't easily coat the noodles, add some water as you stir to thin it out. (At this point, the noodles can be refrigerated up to a day before serving.)

Serve

Top and serve: Just before serving, stir in green onions. Top noodles with roasted peanuts. Serve noodles warm or chilled / room temperature.

Nutrition

• Calories: 315 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Sodium: 923 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 11 g