Peanut Noodle Slaw Bowls
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 12 min
- Cost
- $11.50
- Nutrition
- 670 cal · 28g protein
- meatless
- budget
- make-ahead
🍳 1 pan · Picky-eater safe bet: plain noodles
Peanut Noodle Slaw Bowls is a Asian weeknight dinner that serves 4 and is on the table in about 32 minutes, for around $12 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Contains: Gluten · Peanuts · Soy · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Balloon whiskDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Box graterDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz dry spaghetti
- 12 oz broccoli slaw
- ½ cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 2 cloves garlic
- 1 count lime
- 1 bunch cilantro
- ½ cup roasted peanuts
- 1 tbsp salt
Steps
- Bring a large pot of salted water to a boil and cook the dry spaghetti according to the package, about 10 minutes. Drain and rinse under cold water.
- While the pasta cooks, grate the garlic and whisk it with the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and 4 tbsp warm water until smooth.
- Toss the cooled noodles and broccoli slaw with the peanut sauce until coated.
- Chop the cilantro and peanuts and scatter over the bowls. Serve cold or at room temperature.
- Make ahead: keep the noodles, slaw and sauce in separate containers in the fridge up to 2 days, then toss just before serving.
- Picky eaters can have plain noodles: scoop some out before tossing with the sauce in step 3.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 67 g
- Fiber
- 6 g
- Sugar
- 6 g
- Fat
- 31 g
- Saturated fat
- 6 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop