1 1/4 tablespoons
, thinly sliced
, peeled and thinly sliced
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
Number of Servings: 4
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat