Whole Wheat Noodle Salad with a Spicy Peanut Sauce

Name: Whole Wheat Noodle Salad with a Spicy Peanut Sauce
Cook time: 9 min
Total time: 19 min
Ingredients: 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)

Published by Melissa on November 4, 2013 | Updated June 10, 2022 | 20 Comments

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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.

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