Transform plain, leftover cooked spaghetti into an Asian-inspired cold noodle salad, perfect for packing in a picnic basket or a lunch box during the school year.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1-inch piece ginger
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1 tablespoon peanut butter
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon soy sauce
- Juice of 1 lime
- Salt and freshly ground black pepper
- 4 cups cooked spaghetti
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 scallion, thinly sliced
- Handful fresh cilantro leaves, chopped
Instructions
- For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients). Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice. Season the dressing with salt and pepper. Whisk together until emulsified, about 1 minute.
- For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl. Using tongs, toss until the noodles are coated with the dressing. Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 397 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 537 mg |
Reviews
I was really surprised at how tasty this dish ended up. I used vermicelli rice noodles instead since I didn’t have spaghetti on hand, but I don’t think that would’ve taken anything away from it. The dressing had just a touch of sweetness, nothing overpowering and it got better and better with every bite. Definitely do not skip the minimum 30 minute marinating time. Well worth the wait. Will be making it again!
I love this recipe. Getting ready to take it for an office potluck. Great way to use left over noodles.
Desi