Adapted from http://www.food.com/recipe/cold-peanut-noodles-225645
Cook spaghetti according to the packet instructions in salted water. While waiting for the spaghetti to cook, you can prepare the vegetables.
When the spaghetti is al-dente, reserve about 1/4 cup of the pasta water before draining the water. Rinse the spaghetti under cold running water and set aside.
Add the prepared vegetables and spaghetti into a large mixing (or salad) bowl. Toss gently to ensure the vegetables are nicely distributed amongst the spaghetti. Set aside.
In a measuring jug, mix all the dressing ingredients EXCEPT FOR THE WATER until well combined. Then slowly incorporating the water into the mixture until the texture is a little loose (so that it is easier to mix with the spaghetti and vegetables).
Using a pair of tongs and a fork, mix in the dressing with the spaghetti-vegetables mixture until well combine.
Sprinkle with sesame seeds and black pepper. Store it in the fridge until you are ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 439 | ||
Calories from Fat: 120 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.4g | 18 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 607.2mg | 21 % | |
Potassium 489.8mg | 13 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 60.6g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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