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Peanut-Sesame Noodle Salad
Warm Sesame Noodle Salad
Emily Morgan

Takeout always sounds appealing on a weeknight, but cooking something nutritious at home doesn’t have to be time-consuming or tedious. Instead of ordering in, take a cue from Nicole Berrie, founder of Bonberi, and whip up this easy warm sesame noodle salad.

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2 servings

Dressing

2 tablespoons natural peanut butter

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

1 tablespoon brown sugar

Juice of 1 lime

Kosher salt, to taste

Salad

4 ounces gluten-free pasta

½ head of iceberg lettuce, thinly sliced

1 cucumber—peeled, halved and thinly sliced 

1 bunch fresh cilantro, roughly chopped 

¼ cup roasted unsalted peanuts, roughly chopped

1 lime, quartered

1. Bring a large saucepan of water to a boil. Add the gluten-free pasta and cook according to package directions until al dente. Strain and set aside. 

2. Make the Dressing: Using a blender or food processor, blend the peanut butter, sesame oil, soy sauce, brown sugar, lime juice and ¼ cup cold water. Season to taste with kosher salt. Set aside.

3. Assemble the Salad: In a large bowl, toss together the lettuce and cucumber. Top with the cooked noodles, then add the dressing and toss again. Transfer to a serving plate garnish with the cilantro, peanuts and lime wedges.

559 calories

27g fat

74g carbs

17g protein

13g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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