Asian Style Noodle Salad

Prep Time: 30 minutes (1 hour inactive) Cooking time: 20 minutes Yield: 4-6 servings


  • Noodles:
    • 16oz dried thin spaghetti (about 3-4oz per portion)
    • 1TBS neutral
    • 1tsp sesame oil
  • Salad:
    • 4oz Witt’s Soy Ginger Carrots
    • 2 oz mung bean sprouts
    • 4 oz celery
    • 4 oz crushed peanuts
  • Dressing
    • 1oz smooth peanut butter
    • Juice of 1 lime
    • 1TBS brine from Witt’s Soy Ginger Carrots
    • A few drops of sesame oil


  1. Cook the pasta in boiling water until al dente, then drain and run under cold water until room temperature.
  2. Slice the carrots, and celery very thinly.  Add them to a bowl with the cooled noodles, sprouts, an crushed peanuts.
  3. For the dressing, combines the listed ingredients and mix with a whisk or fork vigorously until they become a smooth pourable consistency (you may need to add a few more drops of water or brine, depending on the peanut butter, humidity, how juicy your lime was, etc…).
  4. Add the dressing to the salad and toss to combine, seasoning with salt and pepper as needed.