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Sweet and Sour Noodle Salad
Sunbutter acts as a great replacement for peanut in this quick noodle stirfry. Quick, easy, and oh-so good!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course, Salad
Cuisine:
American, Asian-fusion
Diet:
Vegetarian
Servings:
6
Calories:
421
kcal
Author:
Jessica Fisher
Cost:
$4
Ingredients
2
tablespoon
nut butter
or seed butter
2
tablespoon
soy sauce
2
tablespoon
lime juice
2
tablespoon
rice vinegar
1
tablespoon
honey
¼
teaspoon
red pepper flakes
1
tablespoon
sesame oil
2
tablespoon
neutral oil
1
lb
spaghetti
cooked and drained
1
cup
carrots (shredded)
1
8-ounce can
sliced water chestnuts
¼
cup
fresh cilantro (chopped)
2
green onion
chopped
US Customary
-
Metric
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 ⅙ the recipe.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
68
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
360
mg
|
Potassium:
345
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
3674
IU
|
Vitamin C:
4
mg
|
Calcium:
44
mg
|
Iron:
2
mg