Heart Healthy
This vegetarian main dish, teaming with Asian flavors, is delicious on a hot summer's day. Just boil water for the pasta and that's all the cooking you need to do.
Print Recipe
Chilled Peanut Noodle Salad with Avocado and Cucumber
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Servings
8
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Serving Size:
1 1/4 cups
Ingredients
-
12 ounces spaghetti -
1 cup edamame (green soybeans) -
1/2 cup peanut butter -
2 tablespoons sesame oil -
2 tablespoons soy sauce -
1 teaspoon gingerroot -
1/2 teaspoon garlic powder -
1 medium avocado -
1 cup carrots -
1/2 medium cucumber -
2 tablespoons sesame seeds
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta cooking water. Transfer the pasta mixture to a colander. Run under cold water to stop the cooking process. Drain well. Transfer to a large serving bowl. -
In a small bowl, using a fork, whisk together the peanut butter, sesame oil, soy sauce, gingerroot, and garlic powder. Whisk in the reserved pasta water until combined. -
Spoon the sauce over the pasta, tossing to coat. -
In a small bowl, gently stir together the avocado, carrots, and cucumber. -
Sprinkle the sesame seeds over the pasta. Top with the avocado mixture.
Cooking Tip: For a different flavor, substitute sunflower seed butter or almond butter for the peanut butter.
Keep it Healthy: When preparing pasta of any kind, try adding some vegetables to the boiling water during the last few minutes of cooking time. It’s a quick way to bulk up the dish and add a serving of veggies to your meal!
Tip: Encourage the kids to help with age-appropriate tasks, including measuring and stirring ingredients, whisking the sauce, and sprinkling the sesame seeds.
Tip: Lightly spray the measuring cup with cooking spray before adding the peanut butter. The peanut butter will slide easily out of the cup.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 348 | |
|---|---|---|
| Total Fat | 16.5 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 4.5 g | |
| Monounsaturated Fat | 7.5 g | |
| Cholesterol | 0 mg | |
| Sodium | 144 mg | |
| Total Carbohydrate | 41 g | |
| Dietary Fiber | 9 g | |
| Sugars | 5 g | |
| Protein | 13 g | |
Dietary Exchanges
2 1/2 starch, 1 vegetable, 1 lean meat, 2 fat
-
Servings
8
-
Serving Size:
1 1/4 cups
Ingredients
-
12 ounces spaghetti -
1 cup edamame (green soybeans) -
1/2 cup peanut butter -
2 tablespoons sesame oil -
2 tablespoons soy sauce -
1 teaspoon gingerroot -
1/2 teaspoon garlic powder -
1 medium avocado -
1 cup carrots -
1/2 medium cucumber -
2 tablespoons sesame seeds
Directions
Tip: Click on step to mark as complete.
-
Prepare the pasta using the package directions, omitting the salt. During the last minute of cooking, stir in the edamame. Reserve 1/4 cup pasta cooking water. Transfer the pasta mixture to a colander. Run under cold water to stop the cooking process. Drain well. Transfer to a large serving bowl. -
In a small bowl, using a fork, whisk together the peanut butter, sesame oil, soy sauce, gingerroot, and garlic powder. Whisk in the reserved pasta water until combined. -
Spoon the sauce over the pasta, tossing to coat. -
In a small bowl, gently stir together the avocado, carrots, and cucumber. -
Sprinkle the sesame seeds over the pasta. Top with the avocado mixture.
Cooking Tip: For a different flavor, substitute sunflower seed butter or almond butter for the peanut butter.
Keep it Healthy: When preparing pasta of any kind, try adding some vegetables to the boiling water during the last few minutes of cooking time. It’s a quick way to bulk up the dish and add a serving of veggies to your meal!
Tip: Encourage the kids to help with age-appropriate tasks, including measuring and stirring ingredients, whisking the sauce, and sprinkling the sesame seeds.
Tip: Lightly spray the measuring cup with cooking spray before adding the peanut butter. The peanut butter will slide easily out of the cup.
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