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Meatless Monday: Cold sesame-peanut noodle salad

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Use your noodle!

With a handful of ingredients this recipe for cold sesame-peanut noodle salad turns into something that everyone will want more of! This Meatless Monday meal has all the flavors that make a favorite.
Meatless Monday: Cold sesame-peanut noodle salad

Nothing beats a refreshing, yet filling, noodle salad for dinner during the summer months. This recipe has everything you need for a great Meatless Monday meal. Pick your favorite veggies to toss in — use carrots, onions or spinach — you can't go wrong.

Try this recipe for barley salad with Champagne-orange vinaigrette >>

Two bonus features to this dish: You won't need to use your oven, and leftovers taste equally amazing the next day!

Cold sesame-peanut noodle salad

Recipe courtesy of Grab a Plate

Serves 6

Ingredients:

  • 3/4 pound whole-wheat spaghetti or linguini
  • 6 ounces snap peas, trimmed
  • 1/2 large red bell pepper (or 1 small pepper), cut into 1/2-inch strips
  • 1/3 cup warm water
  • 1/3 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar (or red wine vinegar)
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 1-1/2 teaspoons red pepper flakes
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1/3 cup roasted and salted peanuts, chopped

Directions:

  1. Cook the pasta according to the package directions. When done, drain and rinse under cold water. Drain and set aside.
  2. While the pasta is cooking add the following to a large bowl: warm water, peanut butter, soy sauce, vinegar, sesame oil, honey, red pepper flakes, garlic and ginger. Whisk everything together until the mixture is very smooth.
  3. When the pasta is ready, add it to the dressing mixture along with the bell pepper and snap peas.
  4. Toss well to coat, then refrigerate for at least 30 minutes.
  5. Serve in individual bowls, garnished with the chopped peanuts.

Twirl up a great noodle salad this summer. It's perfect for a Meatless Monday meal!

More Meatless Monday recipes to try

Zucchini ribbons and raisins pizza
Baked tuna and zucchini cakes with lemon-yogurt dressing
Sicilian cauliflower pasta

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