Peanut Noodle Salad (America's Test Kitchen) Recipe

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Peanut Noodle Salad (America's Test Kitchen)
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Ingredients:

Directions:

  1. Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook until al dente. Reserve 3/4 cup cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.
  2. Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth. Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Serve.
  3. Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days. Bring ingredients to room temperature before tossing together. Add warm water to thin as needed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.03 Kcal (1746 kJ)
Calories from fat 167.25 Kcal
% Daily Value*
Total Fat 18.58g 29%
Sodium 1767.18mg 74%
Potassium 404.36mg 9%
Total Carbs 49.48g 16%
Sugars 5.78g 23%
Dietary Fiber 3.88g 16%
Protein 15.5g 31%
Vitamin C 17.9mg 30%
Vitamin A 0.6mg 20%
Iron 12.7mg 71%
Calcium 34.4mg 3%
Amount Per 100 g
Calories 260.46 Kcal (1090 kJ)
Calories from fat 104.46 Kcal
% Daily Value*
Total Fat 11.61g 29%
Sodium 1103.72mg 74%
Potassium 252.55mg 9%
Total Carbs 30.9g 16%
Sugars 3.61g 23%
Dietary Fiber 2.42g 16%
Protein 9.68g 31%
Vitamin C 11.2mg 30%
Vitamin A 0.4mg 20%
Iron 7.9mg 71%
Calcium 21.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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