Cold Asian Noodle Toss

by muffysnow     Aug 14, 2010
Features a delicious peanut butter sauce.
Difficulty: Moderate
Yield: 5-6 servings
Prep Time: 30 Min(s)
Cook Time: 10 Min(s)
Ready In: 40 Min(s)
Recipes Tab
Reviews version Tab
8 ounces thick spaghetti [+]
4 cups broccolli florets, cut into bite-size pieces [+]
2/3 cup vegetable broth [+]
1/2 cup reduced-fat peanut butter [+]
2 tablespoons rice vinegar [+]
2 tablespoons reduced-sodium soy sauce [+]
1 teaspoon sweet chili sauce [+]
1/2 cup shredded carrot [+]
3 green onions, finely chopped [+]
1/2 cup chopped red pepper [+]
2 cloves garlic, peeled and halved [+]


1. Cook pasta according to package directions, omitting salt.

2. Add broccolli to pasta in last 3 minutes of cooking.  Remove from heat and drain well.

3. Place broth, peanut butter, vinegar, soy sauce, chili sauce and garlic in food processor; process until blended.

4. Toss cooked pasta with carrots, onions and red pepper.  Drizzle sauce over pasta and vegetables, toss well.

5. Cover and refrigerate at least 4 hours or overnight.  Serve chilled or at room temperature.

Can top with chopped roasted salted peanuts as a garnish.

Follow Twitter Follow Facebook Share Recipe Today
Female Foodie
dpgarza has just joined!
November 24
lyceumtheater has updated his profile
October 23
lyceumtheater has just joined!
October 23
Female Foodie
littlebit10841 has just joined!
October 03
Female Foodie
delta9385 has saved Turkey Ragu Pasta
August 14
United States > Minnesota

A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.
Cook Of Week