Sweet and Sour Noodle Salad
Sunbutter acts as a great replacement for peanut in this quick noodle stirfry. Quick, easy, and oh-so good!
Servings: 6
Calories: 421kcal
Cost: $4
Ingredients
- 2 tbsp nut butter or seed butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- 1 tbsp sesame oil
- 2 tbsp neutral oil
- 1 lb spaghetti cooked and drained
- 1 cup carrots (shredded)
- 1 8-ounce can sliced water chestnuts
- 1/4 cup fresh cilantro (chopped)
- 2 green onion chopped
Instructions
- In a small bowl, whisk together the nut butter, soy sauce, lime juice, rice vinegar, honey, and red pepper flakes. Whisk in oils. Set aside.
- Cook the spaghetti in a large pot of salted, boiling water, according to package directions. Rinse and drain.
- Transfer the noodles to a large serving bowl. Add the sauce, carrots, water chestnuts, cilantro, and scallions.
- Serve hot or cold.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.
Nutritional values are approximate and based on 1/6 the recipe.
Nutrition
Calories: 421kcal | Carbohydrates: 68g | Protein: 12g | Fat: 11g | Saturated Fat: 1g | Sodium: 360mg | Potassium: 345mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3674IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg