Asian Noodle Salad with Peanut Dressing

Whole-Wheat Noodles tossed with Fresh Veggies and topped with Peanut Sauce and Toasted Peanuts

Calories: 350, Carbs: 54g, Protein: 14g, Fat: 12g, Sat. Fat: 2g, Cholesterol: 0mg, Sodium: 530mg, Fiber: 9g

Prep Time: 8 to 10 minutes Cook time: 7 to 10 minutes Yield: 4 entrées (2 cups noodles/vegetables and a scant ¼ cup sauce)

8 ounces whole wheat spaghetti
1 teaspoon peanut oil or canola oil
1/3 cup unsalted peanuts
1 ½ cups snow peas (¼ pound), trimmed and thinly sliced lengthwise
2 small carrots, shredded into thin strips with vegetable peeler
1 medium red bell pepper, thinly sliced into strips
3 scallions, green and white parts, thinly sliced, ¼ cup of sliced greens reserved for garnish

1. Cook the pasta al dente according to the package directions. Drain, toss with the oil and allow to cool. Once cool, place in a large bowl and toss with the snow peas, carrots, bell peppers and scallion.
2. Meanwhile, toast the peanuts in a dry skillet over a medium-high heat, stirring frequently, until fragrant, 3 to 5 minutes. Set aside to cool, then coarsely chop and reserve for garnish.
3. To make the sauce, place the peanut butter, soy sauce, vinegar, honey, ginger and ¼ cup of water into a medium bowl and whisk to combine. Add chili-garlic sauce to taste.
4. To serve, divide the noodle-vegetable mixture among serving bowls, drizzle each with a scant ¼ cup sauce and sprinkle with the reserved scallion and the toasted peanuts.