Pasta Noodle Salad
Yield
servingsPrep
10 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
spaghetti cooked
thin |
* |
| 3 | ounces |
chicken
cooked, diced |
|
| ½ | cup |
mung bean sprouts
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | cup |
sweet red bell peppers
diced |
|
| ½ | ounce |
peanuts
roasted, chopped |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
peanut butter
creamy |
|
| ¾ | teaspoon |
peanut oil
|
|
| ½ | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
ginger root
pared, minced |
|
| ¼ | teaspoon |
sesame oil
|
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 1 | cup |
lettuce
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
spaghetti cooked
thin |
* |
| 86.7 | ml/g |
chicken
cooked, diced |
|
| 118 | ml |
mung bean sprouts
|
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 59 | ml |
sweet red bell peppers
diced |
|
| 14.5 | ml/g |
peanuts
roasted, chopped |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
water
|
|
| 15 | ml |
peanut butter
creamy |
|
| 3.8 | ml |
peanut oil
|
|
| 0.5 | each |
garlic cloves
minced |
|
| 1.3 | ml |
ginger root
pared, minced |
|
| 1.3 | ml |
sesame oil
|
|
| 1 | dash |
red pepper flakes
ground |
*
|
| 237 | 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.
