15 minutes
Cook Time
10 minutes
Cooking Level


  • For the Asian Noodle Salad
  • 3 Dry Pints Pure Flavor® Uno Bites Nano Cucumbers
  • 1 Pure Flavor® Red Bell Pepper, thinly sliced
  • 10 oz spaghetti noodles
  • 2 cups cabbage, finely chopped
  • 1 cup green onions, finely chopped
  • 1 cup cilantro, finely chopped
  • 2 large carrots, grated
  • ¼ cup peanuts
  • 1 tsp red pepper flakes
  • squeeze of lime juice
  • For the Peanut Sauce
  • ½ cup peanut butter
  • ¼ cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 2–5 tbsp
  • 2 ½ tbsp maple syrup
  • 2 tbsp lime juice
  • 1 ½ tbsp rice wine vinegar
  • 1 tbsp minced ginger
  • ½ tsp red pepper flakes


Step 1

Cook pasta according to package instructions.

Step 2

While the pasta is cooking, chop all the vegetables and add them to a large mixing bowl.

Step 3

To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be pourable.

Step 4

When the pasta is finished cooking, drain and rinse under cold water. Drain the pasta again and coat with 3 tbsp of water to prevent sticking.

Step 5

Add the pasta to the bowl with the chopped veggies, top with the sauce and mix well.

Step 6

Serve right away with tofu, chicken, or on its own.

Step 7

Top it with optional garnishes of peanuts, red pepper flakes or a squeeze of lime juice.

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