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Cold Peanut-Sesame Pasta Noodle Salad

When summer starts here in America, we'll have barbecues all summer long. This easy Cold Peanut-Sesame Pasta Noodle Salad is one of my family's favorites to pair with the pork or chicken Filipino barbecues I make. The nutty and sweet flavors of this chilled, hearty salad make it an ideal pairing with any type of entree. Or if you want, enjoy it as a meal in itself. This recipe was inspired from the Kitchen Play site.  Serves 2.
Course: Appetizer, Salad, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Cold Peanut Sesame Pasta Noodle Salad
Servings: 2 people
Calories: 277kcal
Author: Asian in America

Ingredients

  • 8 ounces cooked spaghetti noodles about 2 cups when cooked
  • 2 Tablespoons vegetable oil
  • 2 teaspoons minced fresh ginger
  • 1 clove garlic minced
  • 4 teaspoons creamy peanut butter
  • 4 to 6 Tablespoons hot water
  • 4 teaspoons soy sauce
  • 4 teaspoons rice wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 4 teaspoons brown sugar
  • 1 teaspoon sesame oil
  • 4 to 5 whole fresh lettuce leaves for garnish
  • 1 to 2 stalks scallions sliced for garnish
  • 1 teaspoon roasted sesame seeds for garnish
  • 1 whole red or green bell pepper sliced, for garnish

Instructions

  • Cook spaghetti noodles al dente according to package directions. Drain pasta and set aside.
  • In a small saucepan, over medium heat, add vegetable oil. When oil is hot enough, add garlic and fresh ginger. Saute for 1 minute.
  • Separately in a small bowl, dilute the peanut butter in the hot water till smooth. Add the soy sauce, rice wine vinegar, red pepper flakes and brown sugar to the peanut butter mixture. Blend well till there are no more lumps from the peanut butter. Pour this into the saucepan. Add the sesame oil. When mixture boils turn heat off.
  • Pour the peanut butter dressing over the noodles. Blend well till dressing coats all the noodles. When the noodles and dressing have cooled, refrigerate till ready to serve.
  • To serve: Line the salad bowl with lettuce leaves spread out at the bottom and sides. Pour the noodles with peanut dressing over the lettuce. Garnish with scallions, roasted sesame seeds and red bell pepper slices. Serve chilled.
  • COOK'S COMMENTS: I used regular spaghetti noodles for this recipe. Feel free to use the pasta of your choice or preference. Double the recipe if you need more servings.

Nutrition

Serving: 1g | Calories: 277kcal | Carbohydrates: 13g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Sodium: 756mg | Potassium: 129mg | Fiber: 1g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 1.6mg | Calcium: 14mg | Iron: 0.6mg