Food & Drink

Asian peanut lo mein noodle salad

Asian peanut lo mein noodle salad


1 pound noodles (lo mein, rice,

soba, udon, fettuccine,

spaghetti, etc.)

Vegetable oil, for spraying,



2 cups thin-sliced cabbage

2 cups thin-sliced Napa cabbage

1 cup thin-sliced bok choy

2 carrots, peeled and thinly

sliced on the diagonal

1 red bell pepper, cored, seeded

and thinly julienned

1 cup canned baby corn, drained,

thinly sliced on the diagonal

1/2 cup canned sliced water

chestnuts, drained

8 scallions, sliced 1-inch lengths

on the diagonal


1/2 cup hot water

1/3 cup natural smooth

or chunky peanut butter

2 teaspoons toasted Asian

sesame oil

1/8 cup ketchup

1/8 cup hoisin sauce

1 tablespoon rice vinegar

2 tablespoons low-sodium

soy sauce

1 teaspoon chili paste

with garlic

2 teaspoons grated ginger root,


1 clove garlic, minced, optional


Makes 8 servings.

To make noodles: Cook noodles according to package directions. Drain well and rinse immediately in cold water. Drain again. If storing to serve later, lightly spray with vegetable oil or no-stick cooking spray and toss to keep from sticking, before storing covered in the refrigerator.

To make sauce: In a blender or food processor fitted with the metal blade, puree all ingredients except water until smooth. If storing to serve later, place in a covered container and refrigerate. If it thickens, just add a little warm water to thin it.

To serve: Combine noodles, vegetables and sauce and toss to combine. Can make partial batches and store the rest for later use.

Per serving: 338 calories, 23 percent calories from fat, 9 grams total fat, 1 gram saturated fat, .12 milligram cholesterol, 54 grams carbohydrates, 6 grams total fiber, 5 grams total sugars, 48 grams net carbs, 13 grams protein, 353 milligrams sodium.