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Chinese Cold Pasta Salad
SUBMITTED BY:
Julie MacLaren
PHOTO BY:
Larry Hayes
"A delicious, cold pasta served with a spicy peanut sauce."
RECIPE RATING:
Read Reviews
(43)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
10 Min
READY IN
1 Hr 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 ounces dry fettuccine pasta
2 tablespoons natural peanut butter
1/2 cup vegetable broth
2 tablespoons soy sauce
3 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1 red bell pepper, chopped
2 green onions, chopped
1/2 cup chopped fresh cilantro
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DIRECTIONS
Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.
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REVIEWS
Reviewed on Jan. 25, 2004 by LPATTERSON1978
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LPATTERSON1978
Jan. 25, 2004
Very tasty indeed - and spicy. Try going to the local market and picking up some Asian noodles instead of fettucine. Also, the peanut butter can be annoying to mix unless you first microwave it for a short time - then it become soupy and "more liquified" and user-friendly without losing any flavor. Just be sure not to overcook the pb in the microwave; burnt pb stinks!
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12 users found this review helpful
Very tasty indeed - and spicy. Try going to the local market and picking up some Asian...
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Reviewed on Jun. 30, 2008 by
DREGINEK
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DREGINEK
Jun. 30, 2008
Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her measurements were accurate) - I did add 1 tsp of red wine vinegar as another suggested. This recipe sounded to me like it should be served warm = so I added some cooked/cubed chicken breast, and added into the sauce. I then sauted the red & green bell pepper, onion, celery and garlic = added them warm to the "sauce." Last, I cooked Thai rice noodles (for "authenticity") and mixed to coat with the sauce, chicken and veggies. Love it! Great recipe and could make a great summer or winter dish. Thanks Julie - I'm adding this to my list of favorites!
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10 users found this review helpful
Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her...
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Reviewed on Jan. 25, 2004 by pjm
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pjm
Jan. 25, 2004
This is a great recipe...the first time I made it I had a hard time blending the peanut butter (tried the microwave as suggested but still had a hard time)but the second time I used an electric mixer to blend peanut butter with the soy sauce first, and then added the rest of the sauce ingredients and mixed again.Worked better for me that way. Also, I doubled the recipe. Tastes great the way it's written but I did add shredded carrot, water chestnuts, and thinly sauteed beef to make it a main meal. I love spicy things and half of the red pepper was plenty for me. This is a recipe I will make often.
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10 users found this review helpful
This is a great recipe...the first time I made it I had a hard time blending the peanut butter...
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Reviewed on Jan. 25, 2004 by
Marian
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Marian
Jan. 25, 2004
YUMMY! We recently moved and I couldn't find my cookbooks. I didn't want to spend a great deal of time in a hot kitchen and was dying for Cold Sesame Noodles. This is very good, very easy and very close to the recipe I was looking for. I used the full 2 tsp. of crushed red pepper because we like everything hot and spicy, but if you don't -- definitely cut the recipe back. I added about 1/2 - 1 tsp. red wine vinegar as that is called for in the original recipe (as well as soy sauce, etc.) and that helped round out the salad quite nicely. I made vegetarian broth in the microwave and added the peanut butter to that before putting it all in the large bowl and had no problem with the peanut butter breaking down. Once you let it sit it becomes less soupy, even with the whole wheat noodles I used. This is an excellent recipe!
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9 users found this review helpful
YUMMY! We recently moved and I couldn't find my cookbooks. I didn't want to spend a great...
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Reviewed on Jan. 28, 2004 by
Captainswife
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Captainswife
Jan. 28, 2004
This salad was a big hit at our New Years Eve party. I added minced ginger to the dressing and shredded cabbage, carrot julienne strips, and dry roasted peanuts to the salad. I found the peanut butter mixed more easily if you heat all the dressing ingredients, then chill completely or overnight.
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5 users found this review helpful
This salad was a big hit at our New Years Eve party. I added minced ginger to the dressing and...
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Reviewed on May 8, 2007 by
NFADER
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NFADER
May 8, 2007
What really makes this salad is a wedge of lime. Squeeze it over each portion just before eating and it gives it that little zip that many other reviewers thought was missing.
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4 users found this review helpful
What really makes this salad is a wedge of lime. Squeeze it over each portion just before...
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Reviewed on Jan. 25, 2004 by ANNIE NICKELS
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ANNIE NICKELS
Jan. 25, 2004
loved this recipe! i added carrots, snow peas and water chestnuts and it was great! i did use only half the pepper flakes and it ws still plenty hot.
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4 users found this review helpful
loved this recipe! i added carrots, snow peas and water chestnuts and it was great! i did use...
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Reviewed on Jan. 25, 2004 by LUNCH CHOICES
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LUNCH CHOICES
Jan. 25, 2004
This is a great dish!! I made it for the staff I work with and everyone enjoyed it! Some extras I added to the salad, for some more veggies, were red and green peper, baby corn, and mushrooms. It was a hit!
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4 users found this review helpful
This is a great dish!! I made it for the staff I work with and everyone enjoyed it! Some...
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Reviewed on Apr. 29, 2008 by
BumperJr
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BumperJr
Apr. 29, 2008
I really enjoyed this recipe! I didn't have natural peanut butter, but I used regular crunchy and it was great. I also used chicken broth instead of veggie broth (just what I had on hand). I used whole wheat rotini pasta (I'm sure it would have been more authentic with flat noodles), and I doubled the sauce recipe for the whole box of noodles. I cut back on the red pepper flakes just because it looked like an awful lot when I started adding them to the sauce (even though I like things spicy). I also took the advice of others and softened the PB in the microwave for 30 seconds before mixing, and it worked beautifully! I also added a few dashes of ground ginger to the sauce. For veggies I used frozen peas, thinly sliced carrots, red bell pepper, green onions and bean sprouts. I also added some roasted, salted cashews. My husband especially enjoyed it! Thanks for the recipe!
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3 users found this review helpful
I really enjoyed this recipe! I didn't have natural peanut butter, but I used regular crunchy...
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Reviewed on Jul. 22, 2006 by
GOURMET631
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GOURMET631
Jul. 22, 2006
Loved this simple and tasty recipe. The perfect accompaniment to our picnic! I used spaghetti, and just eyed the ingredients, used about 4 tablespoons of peanut butter, a little less garlic and chili flakes in the dressing. A word of advice: make the dressing in the blender. I started by stiring as directions suggested, but ended up with a congealed mess. A quick puree in the blender yeilded the smooth, creamy consistency I was looking for. Also added shredded carrot. Thanks for sharing!
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3 users found this review helpful
Loved this simple and tasty recipe. The perfect accompaniment to our picnic! I used...
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