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Thai SunButter Noodle Salad

P+W Programming

From Start to Finish: 30 Minutes

Servings: 6 Servings

CREAMYSunflower® Seed Butter

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Thai SunButter Noodle Salad

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.

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