2021-02SFC  Edible Austin Leaderboard

Peanut Noodles with Crunchy Vegetables


Courtesy of Elizabeth Winslow

Photography by Michelle Min

Super easy

Peanut Noodles with Crunchy Vegetables


For 4 Person(s)


  • 1/3 cups creamy peanut butter
  • 1 inch piece ginger root, peeled
  • 2 tablespoons soy sauce
  • tablespoons sriracha (depending on how spicy you like it)
  • 1 tablespoons brown sugar
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons rice wine vinegar


  • 16 ounces whole-wheat spaghetti, cooked al dente, cooled under running water and drained
  • 1 medium cucumber, cut in half lengthwise, sliced into 1/4-inch slices on the diagonal
  • 1 large carrot, peeled, cut into matchsticks
  • 1/3 cups cilantro leaves
  • 3 tablespoons chives, minced

Peanut Noodles with Crunchy Vegetables Directions

  1. To prepare the vinaigrette, place all ingredients into a blender and process until smooth—add 1 or 2 tablespoons of water if the mixture seems too thick.
  2. To prepare the salad, reserve about 4 tablespoons of the cilantro, and place the remaining ingredients into a large bowl.
  3. Pour the vinaigrette over all and toss thoroughly to combine.
  4. Place in a large salad bowl or on a serving platter and top with the reserved cilantro.

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