Recipe Summary

Prep time: 10 mins
Cook time: 10 mins
Yield: 4 servings
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Peanut-Noodle Salad with Carrots and Peas

This recipe serves:  4
1/4 cup reduced fat peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon freshly squeezed lemon juice
1 1/4 tablespoons sesame oil
1 teaspoon grated fresh ginger
salt and freshly ground black pepper
1/2 pound soba noodles
2 scallions , thinly sliced
1 medium carrot, peeled and thinly sliced
1/2 cup blanched peas
Cooking Instructions
1. Mix the peanut butter in a large bowl with the soy sauce, lemon juice, sesame oil and ginger. Season with salt and pepper and set aside.

2. Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly until the water returns to a boil. Cook until the noodles are al dente. Scoop the noodles out of the pot and directly into the bowl with the peanut butter mixture. Add 2-4 tablespoons hot pasta water to loosen up the sauce. Add the vegetables and toss well. Let cool. Cover and refrigerate.

Serving Size: about 3/4 cup of salad

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 210
  • Carbohydrate
  • 24 g
  • Fat
  • 10 g
  • Fiber
  • 4 g
  • Protein
  • 9 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 550 mg