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    


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