Noodles and Peanut Sauce Salad Bowl

Vegetarian
Vegan
Dairy Free
Health score
36%
Noodles and Peanut Sauce Salad Bowl
25 min.
4
367kcal

Suggestions


Welcome to a delightful culinary adventure with our Noodles and Peanut Sauce Salad Bowl! This vibrant dish is not only a feast for the eyes but also a wholesome meal that caters to a variety of dietary preferences, being vegetarian, vegan, and dairy-free. Perfect for lunch, dinner, or any time you crave a satisfying main course, this salad bowl is packed with fresh vegetables and a creamy, flavorful peanut sauce that will tantalize your taste buds.

In just 25 minutes, you can whip up a colorful medley of julienne-cut carrots, crisp bell peppers, and tender broccoli florets, all tossed with whole wheat linguine for a hearty base. The star of the show is the luscious peanut sauce, made from creamy peanut butter, zesty rice vinegar, and a hint of spice from ground ginger and cayenne pepper. This sauce not only adds a rich flavor but also provides a delightful creaminess that binds all the ingredients together.

Whether you're looking for a quick weeknight dinner or a dish to impress your friends at a gathering, this Noodles and Peanut Sauce Salad Bowl is sure to become a favorite. With a caloric breakdown that balances protein, fats, and carbohydrates, you can enjoy this meal guilt-free. So grab your ingredients and get ready to indulge in a bowl of goodness that’s as nutritious as it is delicious!

Ingredients

  • cup baby carrots (from 10-oz bag)
  • medium bell pepper cut into bite-size pieces
  • cups broccoli florets fresh
  • teaspoons canola oil 
  • tablespoons cilantro leaves fresh chopped
  • tablespoons spring onion chopped
  • 0.5 teaspoon ground ginger 
  • 0.1 teaspoon ground pepper red (cayenne)
  • oz pasta whole wheat uncooked
  • tablespoons soy sauce reduced-sodium
  • 0.3 cup peanut butter 
  • tablespoons vinegar white
  • tablespoons water 

Equipment

  • bowl
  • whisk

Directions

  1. Cook linguine as directed on package, adding broccoli, carrots and bell pepper during last minute of cooking; drain pasta and vegetables. Rinse with cold water until pasta and vegetables are cool; drain
  2. In small bowl, gradually beat water and oil into peanut butter with wire whisk until smooth. Beat in vinegar, soy sauce, ginger and ground red pepper.
  3. In large serving bowl, stir together pasta mixture, peanut sauce, onions and cilantro until well mixed.

Nutrition Facts

Calories367kcal
Protein14.55%
Fat27.47%
Carbs57.98%

Properties

Glycemic Index
66.5
Glycemic Load
18.45
Inflammation Score
-10
Nutrition Score
25.884782791138%

Flavonoids

Luteolin
0.55mg
Kaempferol
3.63mg
Myricetin
0.03mg
Quercetin
2.19mg

Nutrients percent of daily need

Calories:367.25kcal
18.36%
Fat:11.45g
17.62%
Saturated Fat:2.02g
12.64%
Carbohydrates:54.39g
18.13%
Net Carbohydrates:48.83g
17.76%
Sugar:6.92g
7.69%
Cholesterol:0mg
0%
Sodium:403.22mg
17.53%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.65g
27.29%
Vitamin A:5718.93IU
114.38%
Vitamin C:80.47mg
97.54%
Vitamin K:62.7µg
59.72%
Selenium:38.2µg
54.58%
Manganese:1.06mg
53.24%
Phosphorus:224.56mg
22.46%
Fiber:5.56g
22.23%
Folate:81.75µg
20.44%
Magnesium:80.91mg
20.23%
Vitamin B3:4.02mg
20.08%
Vitamin E:2.79mg
18.6%
Vitamin B6:0.37mg
18.55%
Potassium:546.64mg
15.62%
Copper:0.3mg
15.12%
Iron:2mg
11.1%
Zinc:1.62mg
10.79%
Vitamin B2:0.18mg
10.54%
Vitamin B5:0.93mg
9.31%
Vitamin B1:0.14mg
9.16%
Calcium:60.44mg
6.04%