Chilled Peanut Noodle Salad

  • 4 Servings
  • Dairy Free
  • Vegan
  • Vegetarian
1 package AeroFarms Micro Spicy Mix ½ package AeroFarms Baby Bok Choy 1 English cucumber 2 cups baby bell peppers (sliced) 1 bunch scallions (chopped) 1 box of spaghetti roasted sesame seeds crushed roasted peanuts 𝗦𝗮𝘂𝗰𝗲: ½ cup hoisin sauce ½ cup creamy peanut butter ½ cup cane vinegar (apple cider vinegar substitute) 1 tbsp sesame oil 2 tbsp sriracha sauce
1. In a large bowl, add all the ingredients for the sauce together and mix well. Set aside.

2. In a large pot with water add salt and bring to a boil. Add your spaghetti noodles and cook according to package instructions. 𝗡𝗢𝗧𝗘: For this recipe we don’t want al dente pasta so make sure to cook completely.

3. Drain the cooked pasta from the boiling water when done. Add the hot noodles to the bowl with the sauce mixture and stir well so that the sauce is combined and coating every noodle.

4. Set the bowl aside and allow to chill.

5. Chop the remaining vegetables into bite size pieces and add to the noodle mixture when it comes down to room temperature. Mix in AeroFarms Micro Spicy Mix and Baby Bok Choy last. Enjoy chilled or warm.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗯𝘆 𝗖𝗵𝗲𝗳 𝗝𝗼𝘀𝗵 𝗪𝗮𝗹𝗯𝗼𝗹𝘁 (@𝗹𝗼𝘃𝗲𝗳𝗼𝗼𝗱𝗺𝗼𝗿𝗲)

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