Cold Curry-Peanut Noodles
Weight Watchers Points: 5 per serving
12 ounces whole-wheat spaghetti
2/3 c. reduced-fat peanut butter
4 tsp. red curry paste (to taste)
2 tsp. rice wine vinegar
Juice of one lime, plus wedges for serving
1/3 c. fresh cilantro leaves, plus more for sprinkling
4 green onions, thinly sliced
1 cucumber, peeled, canoed and cut into thin strips
1 large carrot, coarsely grated
1/2 orange or yellow bell pepper, finely diced
Fish sauce, red pepper flakes or Sriracha sauce (optional)
Cook the spaghetti according to package directions. Reserve about 3/4 c. cooking water, then drain in a colander and rinse under cold water. Shake off excess water and set aside.
Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 c. cooking water and 1 tsp. salt in a food processor until smooth. Toss the spaghetti with the peanut sauce, green onions, cucumber, carrot and bell pepper in a large bowl until coated. Season with salt and stir in some more water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro, fish sauce and some sprinkles of Sriracha, if desired. Serve with lime wedges.
NOTES: I have a new favorite Asian-inspired side dish, and it's one. The sauce is so incredibly flavorful, and the textures of the noodles and vegetables is so interesting and delightful, I think I could eat a little bit of this salad every day. We made this to serve with Coconut Poached Chicken, and it went well with that dish. I think I'd like to try it with spring rolls sometime, too.