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Asian Noodle Salad
from Well Plated

Name: Asian Noodle Salad
Prep time: 10M
Cook time: 10M
Total time: 20M
Ingredients: 8 ounces long, thin whole wheat pasta noodles such as spaghetti (use soba noodles to make gluten free); 24 ounces Mann's Broccoli Cole Slaw (2, 12-ounce bags); 4 ounces grated carrots; ¼ cup extra-virgin olive oil; ¼ cup rice vinegar; 3 tablespoons honey (use light agave nectar to make vegan); 3 tablespoons creamy peanut butter; 2 tablespoons low-sodium soy sauce (gluten free if needed); 1 tablespoon Sriracha pepper sauce or garlic chile sauce, plus additional to taste; 1 tablespoon minced fresh ginger; 2 teaspoons minced garlic (about 4 cloves); ¾ cup roasted, unsalted peanuts, roughly chopped; ¾ cup fresh cilantro, finely chopped

Ingredients

You need 13 Ingredients

¾ cup fresh cilantro, finely chopped

¾ cup roasted, unsalted peanuts, roughly chopped

2 teaspoons minced garlic (about 4 cloves)

1 tablespoon minced fresh ginger

1 tablespoon Sriracha pepper sauce or garlic chile sauce, plus additional to taste

2 tablespoons low-sodium soy sauce (gluten free if needed)

3 tablespoons creamy peanut butter

3 tablespoons honey (use light agave nectar to make vegan)

¼ cup rice vinegar

¼ cup extra-virgin olive oil

4 ounces grated carrots

24 ounces Mann's Broccoli Cole Slaw (2, 12-ounce bags)

8 ounces long, thin whole wheat pasta noodles such as spaghetti (use soba noodles to make gluten free)

Steps

Showing 1 out of 2 Steps

Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.

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Well Plated