Peanut Noodle Salad (America's Test Kitchen)

Lori Mama's Note:

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 453.59 g spaghetti or 453.59 g linguine
• 14.79 ml salt
• 44.37 ml toasted sesame oil
• 177.44 ml chunky peanut butter
• 88.74 ml soy sauce
• 44.37 ml white vinegar
• 14.79 ml grated fresh ginger
• 14.79 ml hot sauce
• 1 cucumber, peeled, quartered lengthwise, seeded, and sliced thin
• 1 red bell pepper, seeded and cut into 1/4-inch strips
• 78.07 ml chopped fresh cilantro or 78.07 ml parsley
• 4 green onions, thinly sliced (optional)

Directions:

1. 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.
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.

Reviews

[Debbwl]

Have enjoyed other variations of this wonderful salad! With DH finding this to be one of the ones enjoyed a little more because it was not as hot as some of the variations I enjoy so well. I made as written using the linguine option which we both found to be a nice change. Thanks for the post.