Peanut Noodle Salad (America's Test Kitchen)
25 mins (prep 10, cooking 15)
12 ingredients
6-8 servings
Made with a couple of adjustments. If you prefer natural peanut butter, add 1 tablespoon brown sugar to the dressing. Use a mild hot sauce, such as Frank's. If you use a hotter hot sauce, such as Tabasco, reduce the amount to 1 teaspoon.

Categories:  salad , peppers , beginner-cook , 3-steps-or-less , potluck , low-in... , time-to-make , asian , low-cholesterol , weeknight , <-30-mins , easy , vegetarian , to-go... , vegetable , from-scratch ,
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Serving Size (116.65 g)
Servings 6
Amount per Serving
Calories 124.39 Calories from Fat 25.29
% Daily Value *
Total Fat 2.81g 25.9%
Saturated Fat 0.87g 26.06%
Trans Fat 0.0g %
Cholesterol 11.1mg 22.2%
Sodium 1975.88mg 493.97%
Total Carbohydrate 18.17g 36.35%
Dietary Fiber 5.15 g 123.65%
Sugars 2.2 g %
Protein 9.81g 117.67%
Vitamin A 255.71IU% Vitamin C 16.43mg%
Calcium 175.48mg% Iron 3.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
toasted sesame oil, chunky peanut butter, grated fresh ginger