4 Serves
30 Mins
Bring a large pot of water to a boil and cook the spaghetti according to the package instructions until al dente.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
136 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
96 µg / 400 µgCalcium
221 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
165 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
622 mg / 4,700 mgSodium
954 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
7 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
Drain the spaghetti, rinse thoroughly under cold water to stop the cooking process, and transfer to a large mixing bowl. Toss the noodles with sesame oil to prevent sticking.
In a blender, combine the peanuts, garlic, soy sauce, white vinegar, sugar, cayenne pepper, and water. Blend until the mixture is completely smooth.
Steam the carrots and snow peas in a steamer basket until they are tender-crisp, approximately 7 minutes.
Add the prepared peanut sauce, steamed carrots, and snow peas to the bowl of spaghetti and toss well to combine.
Top the salad with fresh green onions and cucumber slices just before serving.
65
g90
g82
g
