I saw this on TikTok the other day, and while digging through the cupboard this morning, looking for ingredients for other meal prep stuff, I realized we had all the ingredients.

We had 2 bunches of scallions, and I wasn’t sure what to do with them, thankfully, this recipe is perfect for scallions. I also shelled the basket of peas we had from our CSA box and cut a carrot into matchstick size pieces.

The best part about this recipe is adding more sriracha if you love spicy noods. If you are a wuss like me, just a pinch will do.

Let’s get started!

Ingredients:

• 1 package of spaghetti noodles, cooked per package directions
• 1/2 cup fresh or frozen peas
• 1 cup julienned carrots
• 2 bunches of scallions/green onions
• 1/2 cup soy sauce
• 1/4 cup sesame oil
• 1/4 cup olive or avocado oil
• 1/4 cup peanut butter (I used smooth, but chunky is good too)
• 1 Tablespoon sugar
• 1/2 teaspoon sriracha sauce (more if you like it spicy)
• 1/2 teaspoon fish sauce
• 2 Tablespoons sesame seeds

Directions:

1. While the noodles are cooking, combine soy sauce, oils, peanut butter, sugar, sriracha, fish sauce, and sesame seeds in a mixing bowl. Whisk together and set aside.
2. Dice/chop veggies and set aside.
3. When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
4. Add in the veggies, and toss to coat. Serve at room temperature or store them in a closed container for 4-6 hours to allow flavors to meld. This salad is good hot, cold, or at room temperature.

This is great as a side salad, or top it with grilled chicken breast and serve with a side of rice and green salad topped with miso dressing to make a tasty meal.

This salad will keep in the fridge for 3-5 days (if it will last that long).

If you need a crunch on your salad, top with a few teaspoons of diced peanuts.