PEANUT NOODLE SALAD (AMERICA'S TEST KITCHEN)
Made with a couple of adjustments. If you prefer natural peanut butter, add 1 tablespoon brown sugar to the dressing. Use a mild hot sauce, such as Frank's. If you use a hotter hot sauce, such as Tabasco, reduce the amount to 1 teaspoon.
Provided by Lori Mama
Categories Peppers
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook until al dente. Reserve ¾ 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.
- 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.
- 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.
Nutrition Facts : Calories 559.3, Fat 24.2, SaturatedFat 3.8, Sodium 2394.3, Carbohydrate 68, Fiber 5.9, Sugar 6.8, Protein 20.1
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