Chilled Spaghetti with Peanut Sauce and Crunchy Veggies
Indulge in a refreshing and satisfying dish with our Chilled Spaghetti with Peanut Sauce and Crunchy Veggies. This vibrant recipe features perfectly cooked spaghetti tossed with an array of colorful and crisp vegetables, including shredded carrots, scallions, and red bell pepper, all brought together by a creamy, savory peanut sauce. Ideal for hot summer days or as a delicious make-ahead meal for gatherings, this dish promises to please both vegetarian and meat-loving palates alike. Drizzle with sesame oil and topped with sesame seeds for an added touch of flavor and elegance.
N/A
Servings
362.5
Calories
14
Ingredients
Ingredients
spaghetti
1 lb (cooked and cooled)
shredded carrot
1 cup (raw)
chopped scallion
1 cup (raw)
red bell pepper
1/2 cup (thinly sliced)
chopped cilantro
1/4 cup (fresh)
smooth peanut butter
1/3 cup (sauce ingredient)
reduced sodium soy sauce
1/4 cup (sauce ingredient)
rice vinegar
2 tablespoons (sauce ingredient)
sesame oil
3 tablespoons (sauce ingredient)
brown sugar
2 tablespoons (sauce ingredient)
black pepper
1/4 teaspoon (sauce ingredient)
ground ginger
1/4 to 1/2 teaspoon (to taste)
hot sauce
1/4 to 1/2 teaspoon (to taste, can substitute with red pepper flakes)
sesame seeds
to taste (for garnish (optional))
Instructions
1
Bring a large pot of salted water to a rolling boil.
2
Add 1 lb of spaghetti to the boiling water and cook according to package directions until al dente.
3
Once cooked, drain the spaghetti and rinse it thoroughly under very cold water to stop the cooking process. Drain again to remove excess water.
4
In a large mixing bowl, combine the cooled spaghetti with 1 cup of shredded carrot, 1 cup of chopped scallion, 1/2 cup of thinly sliced red bell pepper, and 1/4 cup of chopped cilantro.
5
In a separate small bowl, whisk together the following sauce ingredients until smooth: 1/3 cup smooth peanut butter, 1/4 cup reduced sodium soy sauce, 2 tablespoons rice vinegar, 3 tablespoons sesame oil, 2 tablespoons brown sugar, 1/4 teaspoon black pepper, and 1/4 to 1/2 teaspoon ground ginger, along with 1/4 to 1/2 teaspoon hot sauce or red pepper flakes, to taste.
6
Drizzle the prepared peanut sauce over the noodle and vegetable mixture. Gently toss everything together until well coated.
7
Serve immediately at room temperature or refrigerate for later and serve chilled.
8
If desired, garnish each serving with a sprinkle of sesame seeds before serving.
Nutrition Information
18.75
Fat
43.75
Carbs
8.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Spaghetti with Peanut Sauce and Crunchy Veggies?
It is a refreshing and satisfying noodle dish featuring spaghetti tossed with crisp vegetables like carrots and bell peppers in a creamy, savory peanut sauce.
What type of pasta is best for this recipe?
The recipe specifically calls for 1 lb of spaghetti cooked al dente.
Is this recipe suitable for vegetarians?
Yes, this dish is vegetarian-friendly.
How do I prevent the spaghetti from becoming mushy?
Cook the spaghetti until al dente and immediately rinse it under very cold water to stop the cooking process.
What vegetables are included in the dish?
The recipe includes shredded carrots, chopped scallions, and thinly sliced red bell pepper.
What are the main ingredients in the peanut sauce?
The sauce is made from smooth peanut butter, reduced sodium soy sauce, rice vinegar, sesame oil, brown sugar, black pepper, ground ginger, and hot sauce.
Can I make this dish ahead of time?
Yes, it is an ideal make-ahead meal that can be refrigerated and served chilled later.
How many calories are in a serving?
This recipe contains approximately 362.5 calories per serving.
Is the peanut sauce spicy?
The sauce has a mild kick from 1/4 to 1/2 teaspoon of hot sauce or red pepper flakes, which can be adjusted to your preference.
What kind of peanut butter should I use?
The recipe recommends using smooth peanut butter for a creamy sauce consistency.
How much fat is in this recipe?
There are 18.75 grams of fat per serving.
What is the protein content of this dish?
This recipe provides 8.75 grams of protein per serving.
How many carbohydrates are in a serving?
There are 43.75 grams of carbohydrates per serving.
What is the best way to serve this spaghetti?
You can serve it immediately at room temperature or refrigerate it and serve it chilled.
Can I substitute the hot sauce?
Yes, you can substitute the hot sauce with 1/4 to 1/2 teaspoon of red pepper flakes.
How many ingredients are required for this recipe?
There are 14 total ingredients used in this recipe.
What type of vinegar is used in the sauce?
The recipe specifies 2 tablespoons of rice vinegar.
Is there any sugar in the peanut sauce?
Yes, the sauce includes 2 tablespoons of brown sugar for sweetness.
What herbs are used in the recipe?
The recipe uses 1/4 cup of fresh chopped cilantro.
How much sesame oil is needed?
The recipe calls for 3 tablespoons of sesame oil in the sauce.
What kind of soy sauce should I use?
Reduced sodium soy sauce is recommended to control the salt content.
Are there any recommended garnishes?
The dish can be garnished with a sprinkle of sesame seeds and extra cilantro.
How many carrots are needed?
You will need 1 cup of shredded raw carrots.
How many scallions should I chop?
The recipe requires 1 cup of chopped scallions.
What is the prep for the red bell pepper?
The red bell pepper should be thinly sliced, measuring about 1/2 cup.
Can I use ground ginger instead of fresh?
The recipe specifically calls for 1/4 to 1/2 teaspoon of ground ginger.
Is this a good summer recipe?
Yes, its chilled nature makes it perfect for hot summer days.
How do I combine the sauce and noodles?
Drizzle the prepared peanut sauce over the noodle and vegetable mixture and gently toss until well coated.
Should the water be salted when boiling the pasta?
Yes, bring a large pot of salted water to a rolling boil before adding the spaghetti.
Is this dish dairy-free?
Based on the ingredients listed, this recipe is naturally dairy-free.