WW Peanut Noodle Salad

by

The WW Peanut Noodle Salad is tasty and has 120 kcal per serving. Takes 18 minutes to prepare this dish. It contains shirataki noodles, vegetables, shelled edamame, cilantro, powdered peanut butter, warm water, reduced-sodium soy sauce, rice vinegar, lime juice, ginger, garlic, granulated monk fruit sweetener, and red pepper flakes. We may pair this recipe with miso soup, baked tofu, cucumber salad, egg drop soup, garlic shrimp, or unsweetened green tea. Keep this WW Peanut Noodle Salad in the refrigerator for 4 days.

STATS:

  • Total Time: 18 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Cuisine: Asian
  • Serving Size: 1½ cups
  • Cooking Time: 3 minutes
  • Servings: 4
  • Calories: 120
  • Preparation Time: 15 minutes

EQUIPMENT:

  • Large bowl
  • Measuring spoons
  • Whisk
  • Knife
  • Cutting board
  • Tongs
  • Small mixing bowl
  • Colander
  • Measuring cups

INGREDIENTS:

SALAD:

  • 1 cup shredded carrots
  • Two packages drained shirataki noodles
  • 1 cup shredded red cabbage
  • Two sliced green onions
  • 1 medium sliced red bell pepper
  • Quarter cup chopped cilantro
  • 1 cup cooked shelled edamame

LIGHT PEANUT DRESSING:

  • 1 tbsp fresh lime juice
  • Quarter cup powdered peanut butter
  • 1 tsp grated ginger
  • Two tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 4 tbsp warm water
  • 1 minced garlic clove
  • Quarter tsp crushed red pepper flakes
  • 1 tsp granulated monk fruit sweetener

INGREDIENT NOTES:

SHIRATAKI NOODLES:

  • These noodles make the salad filling and keep the calories low. They absorb the peanut butter well and give better results. Include zucchini noodles if you are not using shirataki noodles.

SHELLED EDAMAME:

  • It makes a filling and balanced meal. Frozen shelled edamame is easy to cook and full of nutrients. You may use green peas as an alternative.

POWDERED PEANUT BUTTER:

  • Peanut butter gives a creamy taste to the meal. It keeps the calories low and makes a smooth dressing when mixed with water. You may use creamy peanut butter as another option.

REDUCED-SODIUM SOY SAUCE:

  • It gives a rich umami taste and gives depth to the dressing. Soy sauce maintains the sweetness and acidity of the other ingredients. Coconut aminos are good to use as a replacement.

RICE VINEGAR:

  • This vinegar adds a mild tangy taste to brighten the peanut dressing. It makes the salad refreshing and maintains the richness of peanut butter. Include white wine vinegar as an alternative.

INSTRUCTIONS:

  1. First, rinse the noodles under cold water properly for two minutes.
  2. Boil water in the pot and cook noodles in it for two minutes.
  3. In the colander, drain the noodles and remove extra water properly.
  4. Spread the noodles on the kitchen towel and dry them well.
  5. Shred the carrots and red cabbage into thin pieces.
  6. Chop the cilantro then slice the red bell peper and green onions.
  7. Whisk 1/4 cup powdered peanut butter and 4 tbsp warm water in the small bowl.
  8. Mix reduced-sodium soy sauce, rice vinegar, and lime juice in the peanut mixture.
  9. Add grated ginger, minced garlic clove, and monk fruit sweetener, then mix to dissolve the ingredients well in the dressing.
  10. To add heat, include crushed red pepper flakes as per your choice.
  11. Put the vegetables in the mixing bowl  & gently toss them.
  12. Add the noodles to the vegetable mixture, then pour the dressing on the salad ingredients.
  13. Gently toss the ingredients, then adjust the taste and chill the bowl for 20 minutes.
  14. Lastly, toss the salad again and serve.

SERVING SUGGESTIONS:

PROTEIN:

  • Grilled Chicken Breast
  • Garlic Shrimp
  • Baked Tofu
  • Grilled Turkey Breast

SOUPS:

  • Miso Soup
  • Clear Vegetable Soup
  • Egg Drop Soup

VEGETABLE SIDES:

  • Steamed Broccoli
  • Roasted Asparagus
  • Cucumber Salad
  • Steamed Snap Peas

DRINKS:

  • Unsweetened Green Tea
  • Sparkling Water
  • Lemon Water
  • Iced Herbal Tea

TIPS:

  • Rinse the noodles well, then cook them to get the best taste.
  • Boil the noodles and dry them properly so the dressing sticks better.
  • Include extra crunchy vegetables to add volume without increasing points.
  • Toss the ingredients gently, then serve to set the dressing.

STORAGE INFORMATION:

FRIDGE:

  • Include the dish in the vessel to store for 4 days.

FREEZER:

  • Freezing this salad is not recommended because the vegetables lose their texture.

FAQs:

Can I include chicken in this recipe?

  • Yes, you may add grilled chicken breast as a leaner option.

Is this salad good to prepare earlier?

  • Yes, it is a perfect dish to make for meal prep.

How can I make this recipe vegan?

  • All the ingredients are already vegan if you are using vegan sweetener.

NUTRITIONAL INFORMATION:

Net Carbs: 9 grams

Iron: 0.002 g

Total Carbs: 13 grams

Calories: 120 kcal

Vitamin A: 7,800 IU

Fiber: 4 grams

Calcium: 0.080 g

Protein: 10 grams

Sodium: 0.360 g

Potassium: 0.390 grams

Weight Watchers Points: 2 Points