Asian Peanut Noodle Salad

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Cook Time
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"If you’ve ever wondered how to get the authentic taste of take-out in your own kitchen then try this this recipe! You will need the extra thick spaghetti for this, Barilla makes it"

Original recipe yields 6 servings


  • Serving Size: 1 (361 g)
  • Calories 525.3
  • Total Fat - 18.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 19.3 mg
  • Sodium - 1032.2 mg
  • Total Carbohydrate - 68.7 g
  • Dietary Fiber - 8 g
  • Sugars - 6.5 g
  • Protein - 30 g
  • Calcium - 223.6 mg
  • Iron - 7.5 mg
  • Vitamin C - 109.3 mg
  • Thiamin - 0.6 mg

Step 1

In a large pot of boiling water, add the thick spaghetti and cook according to package directions. Drain and rinse with cool water. Toss noodles to keep them from sticking and set aside to drain. Transfer to a large bowl.

Step 2

Heat oil in a large frying pan over medium-high heat. Add leeks and sauté for 3–5 minutes or until softened. Add bell peppers and sauté for another 3–5 minutes or until soft. Add carrot, edamame and cabbage. Sauté for another 3 minutes until all the vegetables are tender-crisp.

Step 3

Remove from heat and add to drained noodles. Add cilantro and toss to combine.

Step 4

FOR DRESSING: in a medium-sized bowl, whisk together peanut butter, lime zest, lime juice, oil, maple syrup, soy sauce, vinegar and hot sauce.

Step 5

Pour over noodle mixture and stir well.

Step 6

Add peanuts and chives and toss again.

Tips & Variations

No special items needed.