Dinner
Peanut Ginger Noodle Salad
Looking for a noodle salad recipe? This one will surely become your new favourite! Pack this heart healthy salad as a lunch or enjoy it as a light supper.
Updated
Ingredients
- 1/2 lb whole-grain linguine (250 g)
- 1/2 cup chunky-style light peanut butter (125 mL)/small>
- 1 Tbsp canola oil (15 mL)/small>
- 2 Tbsp sodium reduced soy sauce (30 mL)/small>
- 1 Tbsp fresh gingerroot (15 mL)/small>
- 1/8 tsp cayenne pepper (0.5 mL)/small>
- 2 garlic cloves, crushed/small>
- 1/4- 1/2 cup sodium reduced chicken broth, warmed (60-125 mL)/small>
- 1 medium pepper, diced into 1 cm pieces
- 1 cup cooked pork or chicken, diced (250 mL)/small>
- 3 green onions or scallions, sliced thinly on diagonal/small>
- 2 Tbsp sesame seeds for garnish (30 mL)/small>
Directions
- To prepare noodles, bring 2 litres of water to a boil in a large pot set over high heat. Stir in noodles and cook until al dente – slightly firm to the bite.
- Drain the noodles in a colander under cold running water. Transfer the noodles to a medium-sized bowl and reserve until ready to use.
- To make sauce: Combine peanut butter and canola oil, blend well. Whisk in the soy sauce, gingerroot, cayenne pepper, garlic and stock. Pour sauce over noodles.
- Add red pepper and meat. Toss. Sprinkle with green onions and sesame seeds.
Chef’s tip: Toasted sesame seeds are easy to make and add a delicious, nutty flavour. To toast seeds stovetop, use a wide frying pan over medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant; store in a covered jar at room temperature.
Nutrition Tip: Adding fresh ingredients, such as gingerroot and garlic, helps add flavour without adding sodium.
Nutritional Analysis
| Calories | 220 |
|---|---|
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 10 mg |
| Sodium | 240 mg |
| Carbohydrates | 24 g |
| Fiber | 4 g |
| Protein | 13 g |
