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Peanut Noodle Salad

Peanut Noodle Salad This is a good dish to take to a potluck or picnic. It keeps much better than typical mayonnaise-based salads and is loaded with flavor.

Serves 4.


  • 8 oz spaghetti noodles
  • 1 broccoli crown, cut into thin spears
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 2 Tbsp peanut butter
  • 1 Tbsp honey or dark corn syrup
  • 1 T freshly squeezed lemon juice
  • 1 T toasted sesame seed oil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 c raw or toasted peanuts
  • 3 T parsley, minced


  1. Cook the spaghetti in boiling salted water until the noodles are al dente.
  2. With tongs, remove the spaghetti, leaving boiling water in pot. Place spaghetti in large bowl.
  3. In the boiling pasta water, add the broccoli, red pepper, and green pepper; cook about 2-3 minutes, until warm and barely tender. (Make sure you do not cook them long enough to change the color.)
  4. Drain and add to bowl with pasta and toss.
  5. In a small saucepan over low heat, stir together the peanut butter and honey until they begin to melt slightly.
  6. Whisk in the lemon juice, sesame seed oil, red pepper flakes, black pepper, garlic, and ginger; heat until the mixture is warmed throughout.
  7. Remove from the heat; pour the sauce mixture over the noodles and vegetables; toss well to coat.
  8. Serve the noodles chilled or at room temperature with a sprinkling of peanuts and parsley.

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