COLD CURRY-PEANUT NOODLES

Cold Curry-Peanut Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces whole-wheat spaghetti
2/3 cup crunchy peanut butter
1 to 2 tablespoons red curry paste
2 teaspoons rice wine vinegar
Juice of 1 lime, plus wedges for serving
1/3 cup fresh cilantro leaves, plus more for sprinkling
2 scallions, thinly sliced
1 cucumber, peeled, seeded and cut into thin strips
1 large carrot, coarsely grated
Red pepper flakes or chili paste, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.

Nutrition Facts : Calories 574, Fat 23 grams, SaturatedFat 4 grams, Sodium 576 milligrams, Carbohydrate 79 grams, Fiber 16 grams, Protein 24 grams