nutritional information

Per 2 1/2-cup serving:

  • Calories: 256
  • Protein: 10 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 41 g
  • Cholesterol: 17 mg
  • Sodium: 362 mg
  • Fiber: 7 g
  • Sugar: 21 g

Satay Noodle Salad

Satay Noodle Salad

Serves 4

30 minutes or fewer

Lightly grilled vegetables are paired with fresh pasta and tossed in a creamy peanut sauce for a one-bowl meal that’s delicious hot or cold. Feel free to substitute your favorite seasonal vegetables for those in the recipe.
  • 3 oz. fresh fettuccine (⅓ 9-oz. pkg.)
  • 6 oz. stringless sugar snap peas
  • 4 bunches baby bok choy, greens chopped, stem ends halved
  • 6 radishes, trimmed and halved
  • 2 medium Japanese eggplants, sliced diagonally
  • 3 Tbs. natural creamy peanut butter
  • 3 Tbs. unseasoned rice vinegar
  • 3 Tbs. honey
  • 1 Tbs. low-sodium soy sauce
  • 1 tsp. chile sauce, such as sriracha

1. Coat grill pan or grill basket with cooking spray, and preheat over medium heat.

2. Cook noodles in boiling salted water 2 minutes. Add sugar snap peas, and cook 1 minute more. Drain, rinse with cold water, and drain again. Transfer to bowl.

3. Arrange bok choy stems, radishes, and eggplant slices on grill pan or in grill basket. Season with salt and pepper, if desired. Cook 6 minutes, turning once.

4. Meanwhile, whisk together peanut butter, vinegar, honey, soy sauce, and chile sauce in small bowl. Season with salt and pepper, if desired.

5. Cut eggplant into strips. Slice bok choy stems and radishes. Add vegetables to noodle mixture, and toss with peanut sauce.

July/August 2013 p.30

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NR - 2015-09-02 00:08:59

Good flavor in the sauce. I used rice noodles, which worked as a warm meal-but not so much cold. I used sambal oelek for the chile sauce and was worried it would be too spicy, but it wasn't.

Angela Contento - 2015-06-29 18:33:59

What do you do with the bok choy greens?

Leslie - 2014-08-19 15:15:49

So good! I've already made this twice in the last two weeks. Instead of noodles I used brown rice and I subbed the veggies with squash, water chestnuts, bell peppers and mushrooms (what I had on hand). The star of the dish is the sauce - I made it exactly as written and it was delicious.

wanttobevegan - 2013-08-31 03:47:15

So I made this, and I loved in, in fact I'm making it again tonight. But quick question. Is 1 serving 2 and 1/2 cups per serving... or is it 1 cup serving? Because I feel the serving suggestion is poorly written. Per 2 1/2 cup servings. Don't you think it should be 1 cup serving then? Just trying to be on the same page.

Mel - 2013-07-16 17:09:41

this is pretty good. i made an "on hand" version with yellow squash and a zucchini and some wheat spaghetti noodles. I left out the honey, used white vinegar, onion powder, red pepper, soy sauce, chili powder and chili/garlic pawder, and cinnamon. a little of the sauce goes a long way. has a very peanuty taste but its still good :)

Jamilah - 2013-07-16 04:06:12

This recipe was luscious! I used Japanese buckwheat noodles instead of fettuccini, and pretty much any veg that I had in the fridge including kale, mushrooms, carrots, and asparagus. I didn't have enough peanut butter, so I used 3 T. of almond butter and 1 T. of peanut butter. Also, we like it spicy, so I added pepper flakes as well as the sriracha. It turned out SOOOOOO good, that my carnivore family didn't miss the meat. The leftovers were just as good as fresh too! Thanks for the fabulous recipe!

Cindra Hamer - 2013-06-30 02:07:36

Bleck... didn't like at all.

Ann - 2013-06-27 17:23:18

I don't care for eggplant but have found that carrots or kohlrabi are great substitutes

Erin Noonan - 2013-06-27 12:46:54