Ingredients for Szechuan Peanut Noodle Salad
- 1 pound linguine
- 1 1/2 teaspoons salt
- 1 cup snow peas
- Creamy Peanut Butter
- Fresh Ginger
- 1/4 cup soy sauce
- White Distilled Vinegar
- 1 tablespoon sesame oil
- 1-2 teaspoons sriracha (or to taste)
- 1/2 cup thinly sliced cucumber
- Dry Roasted Peanuts
- Green Onion
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How to Make Szechuan Peanut Noodle Salad
- Cook 1 pound linguine according to package directions, adding 2 teaspoons of salt to the boiling water. Drain, reserving 1 cup of pasta water.
- While the pasta cooks, prepare the snow peas: In a small saucepan, combine 1 inch of water and 1 cup of snow peas. Bring to a boil over high heat, then reduce heat and simmer for 2 minutes. Drain, rinse under cold water to stop cooking, and drain again. Cut snow peas lengthwise into 1/4-inch wide matchstick strips.
- In a large bowl, whisk together 1/2 cup creamy peanut butter, 2 tablespoons grated fresh ginger, the reserved 1 cup pasta water, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon salt, and 1-2 teaspoons sriracha (or to taste).
- Add the cooked linguine to the dressing and toss to coat thoroughly.
- Stir in the prepared snow peas and 1/2 cup thinly sliced cucumber.
- Toss gently to combine. If serving immediately, proceed to step 7. If making ahead, cover and refrigerate until ready to serve. Before serving, toss again to combine.
- Garnish with 1/4 cup chopped roasted peanuts and 2 tablespoons chopped green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
16g
Fat
12g
Carbs
16g
