Spicy Shrimp and Peanut Noodle Salad

Typically, this Asian noodle salad is made with soba (buckwheat) noodles. Here we've substituted whole-wheat spaghetti noodles for a little extra fiber. The change is hardly noticeable, since the flavors in the spicy peanut sauce are the most predominant. Don't be put off by the ingredient list; most of the items are seasonings that can be quickly measured and mixed together for the sauce. To save time, buy precooked shrimp and precut veggies so the only cooking you'll be doing is boiling a few noodles.

Servings: 6


  • 2 garlic cloves, minced
  • 2 teaspoons minced peeled fresh gingerroot
  • 3 tablespoons natural chunky-style peanut butter
  • 2 tablespoons tamari soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons water
  • 2 tablespoons sesame oil
  • 1-2 teaspoons chili garlic saucesalad
  • 1 pound peeled cooked medium shrimp
  • 1 cup julienned red pepper
  • 1 cup shredded carrots
  • 1/4 pound snow peas, trimmed and cut in half
  • 1 cup sliced green onion
  • 1/4 cup fresh cilantro, chopped
  • 4 cups cooked whole-wheat spaghetti or soba (buckwheat) noodles
  • Chopped peanuts (optional)


Whisk together the first eight ingredients in a small bowl and set aside. Combine the shrimp and remaining ingredients (except for the noodles) in a large serving bowl. Add the noodles and peanut sauce and toss gently to mix. Sprinkle with chopped peanuts, if desired. Serve at room temperature.

Values per serving:
Calories: 337, Total Fat: 10.9 g
Fiber: 6.8 g

Note: The salad is versatile: switch to chicken or pork instead of shrimp or just leave the meat out altogether for a vegetarian noodle dish. Look for the chili garlic sauce in the Asian section of most supermarkets. Brand names vary, but the basic ingredients are similar from sauce to sauce.