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)
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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.

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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.
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