Asian Noodle Salad with Peanut Dressing

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

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

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.
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.
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.
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.

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