dish
Peanut-Noodle Salad with Carrots and Peas

4
Serves
210
Calories
14
Nutrients
10
Vitamins

Ingredients

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
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

Nutrition Information

Number of Servings: 4
Calories
210
Protein
9 g
Total Carbohydrate
24 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
5 g
Total Fat
10 g
Saturated Fat
1 g
Monounsaturated Fat
11 g
Polyunsaturated Fat
4 g
Percent Calories from Protein
17 %
Percent Calories from Carbohydrate
44 %
Percent Calories from Fat
40 %
Vitamin A
5221 IU
Vitamin B3 - Niacin
3 mg
Vitamin C
8 mg
Folate
57 mcg
Vitamin E
4 IU
Vitamin K
43 mcg
Calcium
37 mg
Phosphorus
162 mg
Potassium
439 mg
Sodium
550 mg