Szechuan Peanut-Noodle Salad

READY IN: 50mins
Recipe by Sharlene~W

A great tasting Asian flavored pasta salad. If you can't serve immediately, combine pasta and sauce and toss with the vegetables just before serving.

Top Review by Mmmmmmm!

I loved this recipe! Instead of cucumbers I used my left over peppers..green, yellow and red. I also added some red onion for an extra bite. Oh, and since I didn't have any ginger, I finely minced a small clove of garlic instead. If you like garlic like I do, it was very tasty! And because of the soy sauce, it really didn't need any more salt. GREAT DISH!

Ingredients Nutrition

Directions

  1. In a large saucepan, cook linguine as directed on package, using 2 teaspoons salt.
  2. Meanwhile, in another saucepan, combine 1 inch water and snow peas; heat to boiling over high heat.
  3. Reduce heat and simmer 2 minutes; drain.
  4. Rinse with cold running water; drain.
  5. Cut snow peas lengthwise into 1/4-inch wide matchstick strips and set aside.
  6. Drain linguine, reserving 1 cup of the pasta water.
  7. To prepare dressing: In large bowl, with wire whisk, mix peanut butter, ginger, reserved pasta water, soy sauce, vinegar, sesame oil, remaining 1/2 teaspoon salt, and hot pepper sauce until smooth.
  8. Add linguine to dressing in bowl and toss to coat.
  9. Add snow peas and cucumber; toss to combine.
  10. To serve, sprinkle with peanuts and green onions.

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