broccoli, red peppers, spiralized zucchini, peas and carrots and noodles on a white plate
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Veggie Noodle Salad with Peanut Sauce

Veggie Noodle Salad with Peanut Sauce is a hearty satisfying salad packed with vegetables and peanut flavor
Servings: 4
Calories: 369kcal
Author: Studio Delicious

Ingredients

  • MAKE THE PEANUT SAUCE
  • 1/2 cup Vegetable Broth
  • 1/4 cup Peanut Butter, creamy
  • 1 teaspoon Chili Garlic Sauce Or hot sauce
  • 1 1/2 tablespoons Honey
  • 1 1/2 tablespoons Soy Sauce
  • 1 Garlic clove, minced
  • 1/2 Lime juice, freshly squeezed
  • MAKE THE SALAD
  • 1/4 pound Spaghetti, cooked and cooled Cooked according to package directions
  • 2-4 tablespoons Vegetable oil
  • 1/8 tsp Salt
  • 1 cup Sugar Snap Peas, ends trimmed
  • 1 Zucchini, spiralized or thinly sliced
  • 2 cups Broccoli, ends trimmed, thinly sliced
  • 1 Carrot, spiralized or thinly sliced
  • 2 Bok Choy, ends trimmed, quartered
  • 1/3 Red Pepper, thinly sliced
  • GARNISH THE SALAD
  • 2 Green Onions, ends trimmed, thinly sliced
  • 3 tablespoons Peanuts, salted
  • 2 tablespoons Italian (flat leaf) Parsley, chopped

Instructions

  • MAKE THE PEANUT SAUCE
  • Combine broth, peanut butter, garlic sauce, honey, soy sauce, garlic and lime juice in a food processor and pulse until smooth. Alternatively, use a hand-held whisk to combine the ingredients until they are smooth.
    Taste, adding more salt or lime juice for balance as needed.
  • PREPARE THE VEGETABLES
  • In a large skillet on medium heat, add the vegetable oil and a tablespoon or two of water and cook each vegetable separately until the liquid evaporates and the vegetable is cooked through but not soft, about 4-6 minutes for each vegetable.
    Continue this quick cooking technique for the snap peas, zucchini, broccoli, carrots, Bok Choy and red pepper and set aside.
  • TO SERVE
  • Using the bowl you've got the cooked and cooled spaghetti in, spoon in 3 tablespoons of the peanut sauce over it and add the sliced green onions, toss to combine.
  • Using four plates, divide the pasta into 4 servings.
    Arrange the cooked vegetables on top.
    Add the garnish of salted peanuts and Italian Parsley.
    Drizzle a tablespoon of the peanut dressing over the top and serve with remaining dressing on the side.

Notes

  • You could cook the vegetables for this salad together in the pan instead of separately if you are pressed for time.  Start with a 1/4 cup of water and a pinch of salt and cook until the water evaporates and the vegetables are cooked through, which can take up to 10 minutes when everything is in the pan.
  • This recipe was updated in November 2019
 

Nutrition

Serving: 4g | Calories: 369kcal | Carbohydrates: 38g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Sodium: 1038mg | Potassium: 1538mg | Fiber: 9g | Sugar: 17g | Vitamin A: 22464IU | Vitamin C: 263mg | Calcium: 499mg | Iron: 5mg