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Chilled Peanut Noodle Salad with Avocado and Cucumber

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Chilled Peanut Noodle Salad with Avocado and Cucumber

This vegetarian main dish, teaming with Asian flavors, is delicious on a hot summer's day. Just boil water for the pasta and that's all the cooking you need to do.

Ingredients

Servings  8   Serving Size   1 1/4 cups

  • 12 ounces dried whole-grain spaghetti
  • 1 cup frozen shelled edamame, thawed
  • 1/2 cup creamy low-sodium peanut butter
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 teaspoon minced peeled gingerroot
  • 1/2 teaspoon garlic powder
  • 1 medium avocado, halved, pitted, and diced
  • 1 cup shredded carrots
  • 1/2 medium English, or hothouse, cucumber, diced
  • 2 tablespoons toasted sesame seeds (optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta cooking water. Transfer the pasta mixture to a colander. Run under cold water to stop the cooking process. Drain well. Transfer to a large serving bowl.
  2. In a small bowl, using a fork, whisk together the peanut butter, sesame oil, soy sauce, gingerroot, and garlic powder. Whisk in the reserved pasta water until combined.
  3. Spoon the sauce over the pasta, tossing to coat.
  4. In a small bowl, gently stir together the avocado, carrots, and cucumber.
  5. Sprinkle the sesame seeds over the pasta. Top with the avocado mixture.

Cooking Tip: For a different flavor, substitute sunflower seed butter or almond butter for the peanut butter.

Keep it Healthy: When preparing pasta of any kind, try adding some vegetables to the boiling water during the last few minutes of cooking time. It’s a quick way to bulk up the dish and add a serving of veggies to your meal!

Tip: Encourage the kids to help with age-appropriate tasks, including measuring and stirring ingredients, whisking the sauce, and sprinkling the sesame seeds.

Tip: Lightly spray the measuring cup with cooking spray before adding the peanut butter. The peanut butter will slide easily out of the cup.

Nutrition Facts

Chilled Peanut Noodle Salad with Avocado and Cucumber
CaloriesCalories
348 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
9g Per Serving

Nutrition Facts

Calories 348
Total Fat 16.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 7.5 g
Cholesterol 0 mg
Sodium 144 mg
Total Carbohydrate 41 g
Dietary Fiber 9 g
Sugars 5 g
Protein 13 g

Dietary Exchanges
2 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

 
This vegetarian main dish, teaming with Asian flavors, is delicious on a hot summer's day. Just boil water for the pasta and that's all the cooking you need to do.

Nutrition Facts

Chilled Peanut Noodle Salad with Avocado and Cucumber
CaloriesCalories
348 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
9g Per Serving
×
Calories 348
Total Fat 16.5 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 7.5 g
Cholesterol 0 mg
Sodium 144 mg
Total Carbohydrate 41 g
Dietary Fiber 9 g
Sugars 5 g
Protein 13 g

Dietary Exchanges
2 1/2 starch, 1 vegetable, 1 lean meat, 2 fat

Ingredients

Servings  8   Serving Size   1 1/4 cups

  • 12 ounces dried whole-grain spaghetti
  • 1 cup frozen shelled edamame, thawed
  • 1/2 cup creamy low-sodium peanut butter
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 teaspoon minced peeled gingerroot
  • 1/2 teaspoon garlic powder
  • 1 medium avocado, halved, pitted, and diced
  • 1 cup shredded carrots
  • 1/2 medium English, or hothouse, cucumber, diced
  • 2 tablespoons toasted sesame seeds (optional)

Directions

Tip: Click on step to mark as complete.

  1. Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta cooking water. Transfer the pasta mixture to a colander. Run under cold water to stop the cooking process. Drain well. Transfer to a large serving bowl.
  2. In a small bowl, using a fork, whisk together the peanut butter, sesame oil, soy sauce, gingerroot, and garlic powder. Whisk in the reserved pasta water until combined.
  3. Spoon the sauce over the pasta, tossing to coat.
  4. In a small bowl, gently stir together the avocado, carrots, and cucumber.
  5. Sprinkle the sesame seeds over the pasta. Top with the avocado mixture.

Cooking Tip: For a different flavor, substitute sunflower seed butter or almond butter for the peanut butter.

Keep it Healthy: When preparing pasta of any kind, try adding some vegetables to the boiling water during the last few minutes of cooking time. It’s a quick way to bulk up the dish and add a serving of veggies to your meal!

Tip: Encourage the kids to help with age-appropriate tasks, including measuring and stirring ingredients, whisking the sauce, and sprinkling the sesame seeds.

Tip: Lightly spray the measuring cup with cooking spray before adding the peanut butter. The peanut butter will slide easily out of the cup.
 

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