Vegetarian Peanut Noodle Salad with Seaweed
Active Time 35 mins
Servings 9 cups
Difficulty 3/5

This dish is incredibly versatile! Serve it hot or cold, as an entree or side.  Toss boiled pasta with a simple homemade peanut sauce, crunchy peanuts and crumbled roasted seaweed. Add in fresh scallions, finely chopped colorful veggies for color and nutrition. Serve as a meatless main or add chicken for more protein.

Recipe by Katie Webster of @healthyseasonal

Ingredients

12 ounces linguine (gluten-free or whole-wheat if desired)

½ cup creamy natural peanut butter

¼ cup orange juice

1 clove garlic, grated or minced

1 tablespoon plus 2 teaspoons tamari or soy sauce, or coconut aminos

1 tablespoon rice vinegar or white vinegar

2 teaspoons pure maple syrup, preferably dark or amber

1 teaspoon grated fresh ginger

3 scallions, sliced

1 thinly sliced red bell pepper

1 cup shredded purple cabbage

2 .17-ounce packages Sea Salt Roasted Seaweed Snacks, crumbled

Instructions

1. Bring a large pot of lightly salted water to a
boil. Add linguine and cook according to package instructions. Drain and rinse with cool water. Drain well.

2. Meanwhile, whisk peanut butter, orange juice, garlic, tamari, vinegar, maple syrup and ginger in a blender or large bowl.

3. Combine the cooked pasta with the dressing in the large bowl and toss well to coat. Add scallions, red bell pepper, cabbage and toss to combine. Chill if desired. Just before serving add seaweed and toss to combine.

Back to all recipes
  • Gimme Seaweed's Sea Salt Seaweed Snacks, 6-pack (0.17oz), are USDA Organic and gluten-free with a crispy texture and delightful sea salt flavor.
1 4

Sea Salt Seaweed Snacks, 6-Pack (.17oz)

$6.59 USD
$6.59 USD
Sale Sold out
Tax included.
View full details