Miso Peanut Pasta Salad Recipe

Name: Miso Peanut Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole-wheat elbow pasta, or your favorite shape; 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like); 1 heaping tablespoon white miso; 2 tablespoons apple cider vinegar, or rice wine vinegar; 2 teaspoons chili garlic sauce, plus more to taste (get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good); 2 teaspoons chopped ginger; 1 garlic clove, minced; 2 tablespoons honey (or less, if using sweetened peanut butter); 4 dashes sesame oil, plus more to taste; 1 bunch scallions, trimmed and sliced; 1/2 large watermelon radish, cut into 2-inch sticks; 1 medium carrot, peeled and cut into 2-inch sticks; 1 cup broccoli florets, blanched or lightly steamed, chopped; 8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish; 1/2 cup roasted peanuts, for garnish

Servings: persons

1 pound whole-wheat elbow pasta, or your favorite shape
1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)
1 heaping tablespoon white miso
2 tablespoons apple cider vinegar, or rice wine vinegar
2 teaspoons chili garlic sauce, plus more to taste (get a jar of the Huy Fong and stash it in the fridge -- it's ridiculously good)
2 teaspoons chopped ginger
1 garlic clove, minced
2 tablespoons honey (or less, if using sweetened peanut butter)
4 dashes sesame oil, plus more to taste
1 bunch scallions, trimmed and sliced
1/2 large watermelon radish, cut into 2-inch sticks
1 medium carrot, peeled and cut into 2-inch sticks
1 cup broccoli florets, blanched or lightly steamed, chopped
8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish
1/2 cup roasted peanuts, for garnish

1
Cook pasta to al dente. Reserve about a cup of the pasta water for the sauce and set aside. Drain pasta. Set aside in a large mixing bowl.
2
In a medium mixing bowl, place peanut butter, miso, vinegar, chili garlic sauce, ginger, garlic, honey, and sesame oil. Add pasta water in 1/8-cup increments and stir until you reach a smooth, sauce-like consistency. It should be loose, but not watery, so add the water slowly. Taste for seasoning.
3
Pour half of the sauce over the pasta and mix well. Reserving a bit of each vegetable and herb for garnishing, toss the remaining vegetables, cilantro, and sauce into the pasta, and mix well. Taste for seasoning.
4
Garnish with reserved vegetables, cilantro, and peanuts. Serve at room temperature.

1682

kcal

Calories

126

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound whole-wheat elbow pasta, or your favorite shape, 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like), 1 heaping tablespoon white miso, 2 tablespoons apple cider vinegar, or rice wine vinegar, and more.

Yes, Miso Peanut Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Miso Peanut Pasta Salad

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