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Weight Watchers Pasta Noodle Salad

Weight Watchers Pasta Noodle Salad recipe image
This vibrant pasta noodle salad combines tender thin spaghetti with fresh bean sprouts and crunchy roasted peanuts for a delightful mix of textures. The dressing, made from creamy peanut butter, reduced-sodium soy sauce, and aromatic sesame oil, provides a rich, savory flavor profile that coats every strand. It&# 226;€™s a light yet satisfying dish perfect for weeknight dinners or as a side at a picnic. Despite its bold flavors, it remains healthy and approachable, making it a favorite for those watching their intake without sacrificing taste. Simple to assemble with pantry staples, this recipe is a reliable go-to for busy cooks.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 389.4
Description
This vibrant pasta noodle salad combines tender thin spaghetti with fresh bean sprouts and crunchy roasted peanuts for a delightful mix of textures. The dressing, made from creamy peanut butter, reduced-sodium soy sauce, and aromatic sesame oil, provides a rich, savory flavor profile that coats every strand. It&# 226;€™s a light yet satisfying dish perfect for weeknight dinners or as a side at a picnic. Despite its bold flavors, it remains healthy and approachable, making it a favorite for those watching their intake without sacrificing taste. Simple to assemble with pantry staples, this recipe is a reliable go-to for busy cooks.
Ingredients
  • 1 cup Cooked thin spaghetti
  • 3 ounce Diced cooked chicken
  • 1/2 cup Bean sprouts
  • 1/4 cup Sliced green onions
  • 1/4 cup Diced red pepper
  • 1/2 ounce Dry roasted peanuts, chopped
  • 2 tablespoon Reduced-sodium soy sauce
  • 1 tablespoon Water
  • 1 tablespoon Creamy peanut butter
  • 3/4 teaspoon Peanut oil
  • 1/2 Clove Garlic, minced
  • 1/4 teaspoon Minced pared gingeroot
  • 1/4 teaspoon Chinese sesame oil
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook the thin spaghetti until al dente according to package directions.
  2. 2
    Drain the pasta and rinse briefly with cool water to stop the cooking process, then drain well.
  3. 3
    In a small bowl, whisk together the reduced-sodium soy sauce, water, creamy peanut butter, peanut oil, sesame oil, minced garlic, and minced ginger until smooth.
  4. 4
    In a large bowl, combine the cooked spaghetti, bean sprouts, diced cooked chicken, sliced green onions, and diced red pepper.
  5. 5
    Pour the peanut sauce over the pasta mixture and toss gently until all ingredients are evenly coated.
  6. 6
    Garnish with chopped dry roasted peanuts and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 389.4kcal
% Daily Value *
Total Fat 19.1g30%
Saturated Fat 4.0g20%
Cholesterol 66.8mg23%
Sodium 510.8mg22%
Total Carbohydrate 23.3g8%
Dietary Fiber 4.3g18%
Sugars 3.2g
Protein 29.4g59%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more dressing over time, so add a splash of water or soy sauce when reheating.

Variations: For a vegan version, omit the chicken or substitute with tofu or tempeh. You can also add other crunchy vegetables like shredded carrots or cucumber for extra freshness.

Tip: Toasting the peanuts slightly before chopping them enhances their flavor. If using gluten-free pasta, ensure the soy sauce is tamari to keep the dish gluten-free.

Keywords: pasta, salad, peanut, soy sauce, bean sprouts, spaghetti, sesame oil, healthy, quick, vegan, gluten-free option, asian inspired, light, easy, weeknight dinner, side dish
Read it online: https://www.chefs-mate.com/recipe/weight-watchers-pasta-noodle-salad/