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Cold Noodle Salad With Peanut Butter Dressing

Cold Noodle Salad With Peanut Butter Dressing
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Serves 4| Hands-On Time: | Total Time:



  1. Cook the pasta according to the package directions. Drain and rinse under cold running water. 
  2. Meanwhile, combine the peanut butter, vinegar, soy sauce, chili-garlic sauce or hot pepper sauce, sesame oil (if using), ginger, lime zest, and salt in a blender. With the motor running, slowly add the canola oil in a steady stream.
  3. Return the pasta to the pot and toss with the dressing. Garnish, if desired, with the cilantro, scallions, and peanuts. Serve immediately or cover and refrigerate for up to 3 hours.
By September, 2005

Nutritional Information

  • Per Serving
  • Calories 737.84Calories From Fat 66%
  • Calcium 26.34mg
  • Carbohydrate 49.6g
  • Cholesterol 0mg
  • Fat 54.56g
  • Fiber 3.47g
  • Iron 3.08mg
  • Protein 16.25mg
  • Sat Fat 6.09g
  • Sodium 873.87mg
What does this mean? See Nutrition 101 .

Quick Tip

If you're in the mood for salad rather than pasta, toss the Peanut Butter Dressing with shredded cabbage or lettuce, carrots, and cooked chicken.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.