Make Ahead Vegetable Noodle Salad With Spicy Peanut Dressing
|Spaghetti||8 Ounce, broken into 3-inch lengths|
|Chopped vegetables||4 Cup (64 tbs) (Assorted Vegetables)|
|Green onions||3 , chopped|
|Peanut butter||1⁄4 Cup (4 tbs) (Light)|
|Soya sauce||2 Tablespoon|
|Rice vinegar||2 Tablespoon|
|Toasted sesame oil||1 Tablespoon|
|Packed brown sugar||2 Teaspoon|
|Minced ginger root||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chili paste/Hot pepper sauce, to taste||1⁄2 Teaspoon (Oriental)|
|Chopped fresh coriander||1⁄3 Cup (5.33 tbs)|
1. Cook pasta in a large pot of boiling salted water until tender but firm. Rinse under cold water to chill; drain well. Place in a serving bowl; add vegetables and green onions.
2. Dressing: In a bowl whisk together peanut butter, soya sauce, vinegar, sesame oil, brown sugar, ginger, garlic and chili paste. Pour over pasta mixture; toss well to coat. Sprinkle with coriander.