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Szechwan Peanut-Noodle Salad – Gh_9407

Szechwan Peanut-Noodle Salad - Gh_9407 recipe image
This vibrant Szechwan Peanut-Noodle Salad combines the comforting texture of linguine or spaghetti with a bold, creamy peanut sauce infused with ginger, sesame oil, and a kick of heat. The dish balances rich, nutty flavors with the brightness of cider vinegar and the freshness of crisp Chinese pea pods. It&# 226;€™s a satisfying vegan main that comes together quickly, making it ideal for busy weeknights or casual gatherings. The combination of chewy noodles, crunchy vegetables, and thick, aromatic sauce creates a harmonious blend of textures and tastes that is both exotic and familiar. Serve it warm or at room temperature for a refreshing yet hearty meal that leaves everyone wanting more.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 27.8
Dietary: Vegetarian
Description
This vibrant Szechwan Peanut-Noodle Salad combines the comforting texture of linguine or spaghetti with a bold, creamy peanut sauce infused with ginger, sesame oil, and a kick of heat. The dish balances rich, nutty flavors with the brightness of cider vinegar and the freshness of crisp Chinese pea pods. It&# 226;€™s a satisfying vegan main that comes together quickly, making it ideal for busy weeknights or casual gatherings. The combination of chewy noodles, crunchy vegetables, and thick, aromatic sauce creates a harmonious blend of textures and tastes that is both exotic and familiar. Serve it warm or at room temperature for a refreshing yet hearty meal that leaves everyone wanting more.
Ingredients
  • 1 package linguine or spaghetti (16 oz)
  • 3 tablespoons soy sauce
  • 2 tablespoons salad oil
  • 1 medium red pepper, chopped
  • 1 tablespoon hot oriental sesame oil
  • 1/4 lb Chinese pea pods
  • 1 tablespoon cider vinegar
  • 1 1/4 cups creamy peanut butter
  • 2 teaspoons grated peeled gingerroot
Directions
  1. 1
    Bring a large pot of salted water to a boil.
  2. 2
    Cook the linguine or spaghetti according to package directions until al dente.
  3. 3
    Drain the noodles and rinse briefly with cool water to stop the cooking process.
  4. 4
    In a large bowl, whisk together the soy sauce, salad oil, sesame oil, cider vinegar, and grated ginger.
  5. 5
    Stir in the creamy peanut butter until the sauce is smooth. Add a splash of warm water if the sauce is too thick.
  6. 6
    Add the cooked noodles, chopped red pepper, and Chinese pea pods to the bowl.
  7. 7
    Toss everything together until the noodles and vegetables are evenly coated in the peanut sauce.
  8. 8
    Serve immediately at room temperature or chilled.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 27.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 5.3g2%
Dietary Fiber 0.4g2%
Sugars 0.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crunch, toast some chopped peanuts and sprinkle them over the salad before serving.

If you prefer a spicier dish, add a teaspoon of chili flakes or sriracha to the sauce mixture.

This salad tastes even better after sitting for an hour, allowing the flavors to meld together.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold; stir in a little water or soy sauce before reheating or eating.

Keywords: szechwan, peanut, noodle, salad, chinese, vegan, linguine, spaghetti, soy sauce, sesame oil, ginger, pea pods, quick dinner, spicy, creamy, asian, healthy
Read it online: https://www.chefs-mate.com/recipe/szechwan-peanut-noodle-salad-gh_9407/