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Thai SunButter Noodle Salad
From Start to Finish: 30 Minutes
Servings: 6 Servings
Ingredients
- 12 ounces whole grain linguine
- 4 tablespoons sesame oil
- 8 green onions, chopped
- 5 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 1/4 cup honey
- 1/4 cup SunButter Creamy, stirred well
- 1/4 cup soy sauce
- 3 tablespoons unseasoned rice vinegar
- 1-1/2 tablespoons chili-garlic sauce
- 1 sweet red bell pepper, thinly sliced
- 1 cup shredded green cabbage
- 1 cup finely shredded carrots
Directions
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
- Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
- Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
- Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well. Transfer to serving platter; sprinkle with remaining green onions.
SERVING SUGGESTION
Top with roasted sunflower seeds for extra crunch.