nutritional information

Per 1-cup serving:

  • Calories: 314
  • Protein: 12 g
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 425 mg
  • Fiber: 6 g
  • Sugar: 6 g
Vegan

Peanut Noodles with Crunchy Celery and Celery Leaves

Peanut Noodles with Crunchy Celery and Celery Leaves

Serves 4

The classic combo of celery and peanut butter gets a tasty update in this noodle salad. Choose very fresh celery with plenty of dark leaves that are the color of parsley.
  • ¼ cup toasted sesame oil
  • ¼ cup low-sodium soy sauce
  • ¼ cup smooth peanut butter
  • 2 Tbs. lemon juice
  • 2 Tbs. brown sugar
  • 1 Tbs. plus 1 tsp. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. chile-garlic sauce
  • ½ lb. whole-grain linguine
  • 1½ cups thinly sliced celery stalks
  • ½ cup chopped celery leaves, plus 1 cup whole or torn celery leaves
  • ⅓ cup finely chopped roasted peanuts, optional

1. Process sesame oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic, and chile-garlic sauce in blender or food processor until smooth. Transfer to glass measuring cup.

2. Cook pasta in boiling, salted water according to package directions. Drain, and cool in strainer 20 minutes, tossing occasionally to prevent sticking.

3. Transfer pasta to large bowl, and season with salt, if desired. Add sliced celery, chopped celery leaves, half of peanuts (if using), and 1/2 cup sauce; 
toss to combine. Garnish with remaining peanuts (if using) and whole or torn 
celery leaves. Drizzle with remaining sauce, if desired. Serve at room temperature.

April/May 2014 p.64

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comments

Yum!! I made this yesterday for lunch and ate some leftovers today. This recipe is quick and easy to make, and it's really delicious. And I don't even like celery! The sauce is amazing. For me, the 1/2 cup of sauce for 1/2 lb. of pasta was plenty, I didn't need to drizzle more over it. Now I'm fantasizing about what to do with the rest of the sauce - it would be good with steamed vegetables over rice.

Sara - 2014-07-02 16:38:10

I made this as written the first time. It was good, but the noodles seemed to absorb much of the flavor from the dressing. This week I made it again but this time I made zucchini "noodles" using my spiralizer. It was fantastic! So much lighter than using pasta and the taste of the dressing really came through. (Even if you don't have a spiralizer you can still make zuke noodles with a knife.) I left the zucchini raw, tossed it with the dressing and celery, and topped with the celery leaves, peanuts, and some cilantro.

Ingrid Garland - 2014-06-19 22:52:55

Was pretty good! I ate it warmer when I first made it and then ate it at room temperature like you're supposed to for lunch the next day. It was good both ways.

Alex - 2014-04-27 14:35:23

looks good

Holly - 2014-04-24 20:47:56

Soooo good! I doubled the amount of pasta so I drizzled all the remaining sauce before serving (I had the equivalent of a 2-serving leftovers, much appreciated 2 days later)

Nathalie - 2014-04-17 11:13:25