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Pasta Noodle Salad

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Submitted by lizbiz

YIELD

servings

PREP

10 min

COOK

20 min

READY

60 min

Ingredients

1 237
CUP ML SPAGHETTI COOKED
thin *
3 86.7
OUNCES ML/G CHICKEN
cooked, diced
½ 118
¼ 59
¼ 59
CUP ML SWEET RED BELL PEPPERS
diced
½ 14.5
OUNCE ML/G PEANUTS
roasted, chopped
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 15
TABLESPOON ML WATER
1 15
TABLESPOON ML PEANUT BUTTER
creamy
¾ 3.8
TEASPOON ML PEANUT OIL
½ 0.5
EACH EACH GARLIC CLOVES
minced
¼ 1.3
TEASPOON ML GINGER ROOT
pared, minced
¼ 1.3
TEASPOON ML SESAME OIL
1 1
DASH DASH RED PEPPER FLAKES
ground *
1 237
CUP ML LETTUCE
shredded

Directions

In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside.

In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined.

Add to spaghetti mixture and toss to coat.

Cover and refrigerate until chilled, about 30 minutes.

To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 111 61% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 503mg 21%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 16g
Vitamin A 9% Vitamin C 24%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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