Spicy Peanut Noodle Salad with Fresh Blueberries
Spicy Peanut Noodle Salad with Fresh Blueberries
Ingredients
For the Noodles and Vegetables
- 12 ounces linguine, cooked al dente and rinsed with cold water
- 1 cucumber, medium, julienned or thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 red bell pepper, medium, thinly sliced
- 4 scallions, sliced, white and green parts separated
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh blueberries
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or as needed, to thin
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1 teaspoon sesame seeds
- lime wedges, as needed
Instructions
- 1
Cook the linguine according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 10 min
- 2
While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated ginger, minced garlic, sriracha, and lime juice until smooth. Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the noodles but still pourable.
⏱️ 8 min
- 3
In a large mixing bowl, combine the cooled noodles, julienned cucumber, shredded carrots, thinly sliced red bell pepper, and the white parts of the sliced scallions.
⏱️ 5 min
- 4
Pour the peanut sauce over the noodle and vegetable mixture. Toss gently but thoroughly until all ingredients are well coated with the sauce.
⏱️ 3 min
- 5
Fold in the fresh cilantro and fresh blueberries. Toss once more to distribute evenly.
⏱️ 2 min
- 6
Divide the noodle salad among serving bowls. Garnish with chopped roasted peanuts, sesame seeds, and the green parts of the sliced scallions. Serve immediately or chill for at least 30 minutes for flavors to meld. Serve with lime wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Noodle Salad with Fresh Blueberries
Ingredients
For the Noodles and Vegetables
- 12 ounces linguine, cooked al dente and rinsed with cold water
- 1 cucumber, medium, julienned or thinly sliced
- 2 carrots, medium, julienned or shredded
- 1 red bell pepper, medium, thinly sliced
- 4 scallions, sliced, white and green parts separated
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh blueberries
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon sriracha, or more, to taste
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup water, or as needed, to thin
For Garnish
- 1/4 cup roasted peanuts, chopped
- 1 teaspoon sesame seeds
- lime wedges, as needed
Instructions
- 1
Cook the linguine according to package directions until al dente. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 10 min - 2
While the noodles cook, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated ginger, minced garlic, sriracha, and lime juice until smooth. Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches your desired consistency. It should be thick enough to coat the noodles but still pourable.
⏱️ 8 min - 3
In a large mixing bowl, combine the cooled noodles, julienned cucumber, shredded carrots, thinly sliced red bell pepper, and the white parts of the sliced scallions.
⏱️ 5 min - 4
Pour the peanut sauce over the noodle and vegetable mixture. Toss gently but thoroughly until all ingredients are well coated with the sauce.
⏱️ 3 min - 5
Fold in the fresh cilantro and fresh blueberries. Toss once more to distribute evenly.
⏱️ 2 min - 6
Divide the noodle salad among serving bowls. Garnish with chopped roasted peanuts, sesame seeds, and the green parts of the sliced scallions. Serve immediately or chill for at least 30 minutes for flavors to meld. Serve with lime wedges on the side.
⏱️ 2 min