This healthy one pot meal is perfect for a Meatless Monday or any night of the week. Load it up with your favorite veggies and make it as spicy as you like.
This is another terrific recipe from Kalyn’s Kitchen that I adapted to use the ingredients I had on hand, and to suit my family’s tastes. I substituted broccoli slaw for the cabbage in the recipe. It’s made with broccoli stocks; my favorite part of the broccoli. It’s colorful, crunchy, and blended with red cabbage and carrots. It’s also pre-cut and ready to use.
I had a can of bean sprouts in the pantry, so I threw in a cup of those. There was some chili garlic sauce in the fridge, so I used that instead of buying Sriracha. I used my favorite whole wheat pasta Barilla Plus spaghetti. It has has 4 grams of fiber and 10 grams of protein per serving. It’s texture is similar to regular pasta, not too heavy and dense like some whole wheat pastas.
I served the pasta at room temperature. If you wanted, you could heat up the sauce with the noodles before you add the veggies and serve it hot. It would also be great served cold in the summer as you would a pasta salad.
My family really enjoyed this light, fresh meal and I plan to make it again.
Whole Wheat Noodle Salad with a Spicy Peanut Sauce
- 1/2 lb. whole wheat spaghetti
- 1/4 cup peanut butter (I used Chunky)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce
- 2 cups broccoli slaw or coleslaw mix
- 1 cup bean sprouts
- 3 green onions, cut in thin diagonal slices
- 2 tablespoons sesame seeds, toasted
Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.) Drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.
While spaghetti cooks, in a large microwave safe bowl, heat peanut butter in microwave for 10-15 seconds, then whisk in soy sauce, rice vinegar, sesame oil, and hot sauce.
Add broccoli slaw, bean sprouts, snap peas, and green onions to sauce and toss to coat.
When spaghetti is well drained, add to the bowl, and toss to combine and coat noodles with sauce.
Serve immediately, or refrigerate to serve cold.
More recipes you might like:
Thai Chicken Burritos, Barbara Bakes
Thai Chicken Naan Pizza, Cookin’ Canuck
Thai Chicken Skewers, Emily Bites
Thai Crunch Wrap with Chicken and Peanut Sauce, Center Cut Cook
Slow Cooker Thai Pork with Peanut Sauce, Chef In Training