ADVANCE NOTICE Peanut dressing can be made in advance and stored in the fridge in an airtight container until ready to use. If making noodle salad in advance, reserve about one third of dressing and toss noodles with reserved dressing immediately.
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Join the 20-Minute Supper Club»Peanut Noodles with Mango
These noodles are perfect to bring to or serve at a summer party. They can be made a day ahead of time and they won’t become gummy.
Ingredients (Serves 8-10)
Peanut Dressing| ¾ cup | smooth peanut butter |
| 3 tbsp | rice vinegar |
| ¼ cup | low-sodium soy sauce, plus 2 tablespoons |
| 4 tbsp | sesame oil |
| 1 tbsp | grated ginger |
| 1 pinch | red pepper flakes |
| ¾ tsp | sugar |
| 1 tbsp | kosher salt, plus a pinch to season |
| 1 lb | spaghetti |
| 2 cups | sugar snap or snow peas, strings removed and blanched |
| 2 | mangoes, cut into 1-inch squares |
| 1 | lime, juiced |
| 2 | green onions, thinly sliced |
| ½ cup | loosely packed cilantro leaves, coarsely chopped |
| ¼ cup | roasted peanuts |
Instructions
Peanut Dressing- Combine peanut butter, vinegar, soy sauce, oil, ginger, red pepper flakes, sugar, and ½ cup hot water in a food processor. Blend well and set aside.
- Bring a large pot of water to a boil. Add 1 tbsp salt and spaghetti and cook until al dente.
- Squeeze lime onto mango cubes and season with a little salt.
- In a large bowl, toss cooked spaghetti with peanut dressing until well coated. Add peas and three quarters of green onions and toss to combine.
- Place noodles on a large serving platter, sprinkle mango over noodles, and garnish with remaining green onions, cilantro and peanuts. Serve immediately.
*Find this and other great recipes in…
Recipes: A Collection for the Modern Cook
By Susan Spungen
A collection of easy recipes for home cooks, accompanied by 100 colour photos, in the same classic, simple style.
Note: This recipe has been adapted from its original.
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