Spicy Vegetarian Peanut Noodle Salad

2000, Ming Tsai, All Rights Reserved

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 19 Reviews
Total Time:
15 min
Prep
15 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 2/3 cup creamy peanut butter
  • 1 tablespoon sesame oil
  • 1/3 cup rice or red wine vinegar
  • 1 tablespoon red chile flakes
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon coarse ground coriander
  • 2 tablespoons naturally brewed soy sauce
  • 1/2 cup canola oil
  • 1 pound spaghetti, cooked and refreshed
  • 1 English cucumber, halved and 1/8-inch slices
  • 1 red bell pepper, julienned
  • 1 bunch scallions, sliced
  • 1/2 cup chopped roasted (salted) peanuts for garnish

Directions

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions. Check for seasoning.

PLATING: Serve in large serving bowl. Garnish with peanuts.

BEVERAGE: Sparkling water with fresh lime and lemon.

Wine suggestion: Villa Maria Sauvignon Blanc 1999

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Newest Ratings and Reviews

Read all 19 reviews

  • on February 06, 2013

    Flag

    It was okay. I subbed the canola oil for water as someone else suggested. The vinegar sort of overpowered the rest of the flavors. I used whole wheat angel hair pasta. It was good, but probably wouldn't use again. I have easier and tastier peanut sauce dressings.

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  • on November 01, 2011

    Flag

    Not awful, but I wasn't excited about it. The sauce seemed a little thick, and it wasn't quite my taste.

    people found this review Helpful.
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  • on January 27, 2011

    Flag

    This is edible but totally blah. I agree that it needs some lime juice or something to brighten it up. My taste buds actually yawned while eating this.

    people found this review Helpful.
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