Asian Noodles with Summer Vegetables

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

12 ounces whole-wheat spaghetti

12 ounces sugar snap peas, trimmed and halved

3 heads baby bok choy, trimmed and roughly chopped

1/3 cup cashew butter or peanut butter

3 tablespoons rice vinegar

1 tablespoon Sriracha (Asian chile sauce), plus more for serving

4 scallions, roughly chopped

1 1/2-inch piece ginger, peeled and sliced

1/2 cup fresh cilantro leaves

1 small yellow, red or orange bell pepper, diced

8 radishes, diced


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the snap peas and bok choy during the last 2 minutes. Reserve 1/2 cup of the cooking water, then drain. Transfer the pasta and vegetables to a large bowl.
  2. Meanwhile, pulse the cashew butter, 2 tablespoons each water and rice vinegar, the Sriracha, scallions, ginger, 1/4 cup cilantro and 1/2 teaspoon salt in a food processor until smooth. Toss the bell pepper and radishes in a medium bowl with the remaining 1/4 cup cilantro and 1 tablespoon rice vinegar.
  3. Add the sauce to the pasta mixture along with enough of the reserved pasta cooking water to loosen; toss to coat. Top each serving with the diced vegetables and some Sriracha.

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