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!
- 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
- 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.
- Dice/chop veggies and set aside.
- When the noodles are cooked to your liking, drain and rinse. Add to the sauce and coat.
- 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.