Chilled Noodle Salad with Sriracha Peanut Sauce

Preparation Time15 mins Cooking Time10 mins Makes 6

Make it Gluten Free: use tamari instead of soy sauce
Make it Peanut Free: use almond butter instead of peanut butter
To increase protein: add seared shrimp or cooked chicken

Nutritional Information

Calories

282.12kcal (6 serving)

Total Fat

9.03g (6 serving)

Saturated Fat

1.42g (6 serving)

Trans Fat

0.01g (6 serving)

Cholesterol

7.39mg (6 serving)

Sodium

437.09mg (6 serving)

Total Carbs

44.11g (6 serving)

Dietary Fiber

2.71g (6 serving)

Sugars

9.58g (6 serving)

Protein

5.78g (6 serving)

Ingredients List
  1. 8 ounces dried rice noodles
  2. 3 tablespoons creamy peanut butter
  3. 3 tablespoons low-sodium soy sauce
  4. 3 tablespoons Sir Kensington's® Sriracha Mayonnaise
  5. 2 tablespoons fresh lime juice
  6. 2 tablespoon honey
  7. 1/4 teaspoon grated fresh garlic
  8. 1/2 teaspoon ground ginger
  9. 2 cups shredded purple cabbage
  10. 1 1/2 cup shredded carrots
  11. 1 1/2 cup sliced snap peas
  12. 3/4 thinly sliced scallions
  13. 1/4 cup chopped cilantro
  14. crushed peanuts, to serve, optional

Directions

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1. Cook noodles according to package directions.

2. Meanwhile, whisk together peanut butter, soy sauce, Sriracha Mayo, lime juice, honey, garlic, and ginger in a large bowl.

3. Drain noodles, then rinse noodles with cold water and drain again. Add noodles to bowl with sauce and toss to coat.

4. Add cabbage, carrots, peas, scallions, and cilantro and toss to combine. Sprinkle with peanuts and serve.