Crunchy Peanut and Veggie Noodle Salad

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Allison's Note: This was a really tasty dish! I will definitely make it again. My suggestion, however, is to add Sriracha to it. It was a little bland without it, but with some salt and Sriracha, it was delicious! Super easy and makes for good leftovers. 

 From Canadian Living, September 2015

Pasta soaks up this tasty peanut sauce, so don't worry if it looks watery; it will thicken as it sits. If you're taking your salad to go, stir in a couple of teaspoons of hot water to thin out the sauce right before you dig in.

Ingredients

  • 3 tbsp (45 mL) smooth peanut butter
  • 4 tsp (18 mL) rice vinegar
  • 1 tbsp (15 mL) sodium-reduced soy sauce
  • 2 tsp (10 mL) sesame oil
  • 1/3 cup (75 mL) hot water
  • 2 cups (500 mL) cooked linguine or other long pasta
  • 1 cup (250 mL) frozen peas, cooked and cooled
  • 2 green onions, thinly sliced
  • 1 cup (250 mL) grated zucchini, peel-on
  • 1 cup (250 mL) matchstick-cut carrots
  • 2 tbsp (30 mL) roasted salted peanuts, chopped

    Preparation

    In large bowl, whisk together peanut butter, vinegar, soy sauce and sesame oil; gradually whisk in hot water until smooth. Add pasta, peas, green onions, zucchini and carrots; toss to coat. (Make-ahead: Refrigerate in airtight container for up to 6 hours; stir in hot water, 1/2 tsp at a time, until sauce reaches desired consistency.)Sprinkle with peanuts.

    Tip from The Test Kitchen: Toss leftover cooked pasta with vegetable oil before storing it in the fridge. That way, the noodles won't stick together.

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