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Crunchy Noodle Salad by Ina Garten

Posted on April 11, 2011 by in pasta

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“Try this noodle salad”, my sister suggested when I visited her one afternoon! I was not aware at the time that she is secretly developing a serious addiction to the food channels, but now it is a joy to be able to discuss and share recipes and ideas with her!
I think Ina Garten might have gained another fan in the process, because I see quite a few of her  recipes floating around in my sister’s kitchen.
Now I have to say that while I was reading the recipe, I kind of quietly made up my mind that I will most definitely not try this recipe. Peanut butter and noodles in the same recipe…….nope, I think not!! The next my mom phoned to tell me about this delicious noodle salad they had at my sister’s house and I was beginning to show some interest, after all if she can make it, so can I……. So, because it is a meat-free option, this is then my Meatless Monday contribution for today!!
I cannot say I hate peanut butter, but I am also not crazy over it. Once every blue moon, I would make myself a peanut butter and syrup sandwich, a mug of black coffee and I would sit down and actually enjoy it, but I have never had the urge to use it in baking, fudge or cakes. So to use it with noodles, was an idea I had to get use to, but who am I to argue with the great Ina Garten, so here it is then, my take on this famous recipe!


Crunchy Noodle Salad – by Ina Garten
Tweaked by Nina Timm

Ingredients
500gr spaghetti

500gr fine green beans
1 cup vegetable oil – I will use less next time
¼ cup rice wine or white wine vinegar
2 tbsp of dark soy sauce
2 tbsp dark sesame oil
1tbsp brown sugar
1 tbsp mined ginger
2 cloves garlic, minced
3 tbsp toasted sesame seeds
½ cup smooth peanut butter
2 spring onions, chopped at an angle
1 red pepper, sliced thinly
chopped coriander

Method
Bring a big pot of water to the boil and blanch the green beans or sugar snaps for about 2 minutes and then immediately dump into ice water to stop the cooking process. Now cook the spaghetti in the same water according to the  instructions on the packet. Drain and keep aside. Mix the oil, vinegar, say, sesame oil, sugar, garlic, ginger and peanut butter until you have a creamy consistency. Add to the spaghetti and mix. Now add the beans, pepper, spring onion and coriander and serve immediately!!

My verdict – I loved it! I love the creamy  texture, the crunchy vegetables and the fact that it is a meat-free meal but I was so hungry that I ate a little too much and it was a tad too rich for me. I will definitely make this again, reduce the oil and make sure I “down-size” my portion!!

Other Meatless Monday Pasta options
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5 Responses to “Crunchy Noodle Salad by Ina Garten”

  1. Maureen 11 April 2011 at 9:16 am #

    Love this Nina-tjie, we love Ina Garten too and I have seen her make this dish. I have found with some of the asian style salads though they add far too much oil and peanut butter – I reduce mine by half as well. I am really not a huge fan of peanut butter either, but love peanuts?? how weird is that!!

  2. Mary 11 April 2011 at 5:26 pm #

    It is a great recipe and I really love the photo you've taken of it. I can easily see these noodles on my table. I hope you have a great day. Blessings…Mary

  3. That Girl 11 April 2011 at 7:03 pm #

    If you're going to add peanut butter to a dish, a noodle dish is the way to go. Unless of course we're talking about something with chocolate. That obviously takes peanut butter precedence.

  4. Rose&Thorn 12 April 2011 at 12:02 pm #

    My father has started getting an interest in the Food Channels – he even bought a blow torch to caramelize (which he always says with an American accent)! I'm also loving talking to him about new food ideas – nor bad for a man about to be 80!
    This noodle salad is certainly right up my street – while Keith won't touch it, because he doesn't believe fruit and nuts belong in food, Markwin and I will finish the bowl alone.
    Yummy!


Trackbacks/Pingbacks

  1. Spaghetti with Black Olives, Anchovies and Mint | My Easy Cooking - August 6, 2014

    […] or try this traditional Carbonara, just served in a different way! Why not go Asian and make this crunchy noodle salad by Ina Carten! Take the mid-week meal up a notch and serve this luxurious Lobster […]

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