Whole-Wheat Noodle Salad With Peanut Sauce Recipe

Name: Whole-Wheat Noodle Salad With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces noodles (whole-wheat, I used penne); ¼ cup reduced-fat peanut butter; 2 tablespoons honey; 3 tablespoons light soy sauce; 2 limes, juiced (about 4 tablespoons); 1 garlic clove, minced; 1 teaspoon hot chili sauce (or hot pepper sauce); ¼ cup hot water; 2 tablespoons canola oil; 1 cup spinach, packed and thinly sliced; ½ cup carrot, grated; 3 green onions, chopped (green and white parts); 2 cups broccoli, shredded (brocoli slaw); ⅓ cup cilantro, chopped; 2 tablespoons dry roasted peanuts, chopped

Servings: persons

16 ounces noodles (whole-wheat, I used penne)
¼ cup reduced-fat peanut butter
2 tablespoons honey
3 tablespoons light soy sauce
2 limes, juiced (about 4 tablespoons)
1 garlic clove, minced
1 teaspoon hot chili sauce (or hot pepper sauce)
¼ cup hot water
2 tablespoons canola oil
1 cup spinach, packed and thinly sliced
½ cup carrot, grated
3 green onions, chopped (green and white parts)
2 cups broccoli, shredded (brocoli slaw)
⅓ cup cilantro, chopped
2 tablespoons dry roasted peanuts, chopped

1
Prepare noodles according to package directions, omitting salt and cooking al dente.
2
Drain and place in a large mixing bowl.
3
Combine peanut butter, honey, soy sauce, lime juice, garlic, chili sauce and hot water; stir to blend well.
4
Add oil in a steady stream, whisking to combine.
5
Pour dressing over pasta and toss to blend.
6
(If there is liquid in the bottom of the bowl, it will absorb into the pasta after all the additions.
7
).
8
Add spinach, carrots, green onions, broccoli slaw and cilantro to noodles.
9
Toss well.
10
Sprinkle with dry roasted peanuts before serving.
11
Serve warm or at room temperature.

788

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 16 ounces noodles (whole-wheat, I used penne), ¼ cup reduced-fat peanut butter, 2 tablespoons honey, 3 tablespoons light soy sauce, and more.

Yes, Whole-Wheat Noodle Salad With Peanut Sauce 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.

That's it — enjoy your meal!

Whole-Wheat Noodle Salad With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions